Homemade Tahini

I made my own tahini this morning because it’s fun and also cheaper when you like organic. The jar in the photo was from some store bought tahini a while back so it worked out nicely.

Tahini has one ingredient only. I used about 3 cups of hulled organic sesame seeds. I did not toast the seeds because I tend to like food raw when possible. I used a food processor, you could also use a vitamix. The key is to keep the blend on longer than you think. It seems like it’s not going to work, and then the heat kicks in and boom! I’ve read some blogs that say the vitamix practically burns its engine out from how long you have to keep it going so I just did the food processor.

Tahini has one ingredient only. I used about 3 cups of hulled organic sesame seeds. I did not toast the seeds because I tend to like food raw when possible. I used a food processor, you could also use a vitamix. The key is to keep the blend on longer than you think. It seems like it’s not going to work, and then the heat kicks in and boom! I’ve read some blogs that say the vitamix practically burns its engine out from how long you have to keep it going so I just did the food processor.

Historically/traditionally they would prepare tahini by soaking the seeds in salt water which would separate the hulls from bran, roast the bran and then grind it into paste with a millstone.

Theoretically you could grow your own sesame plants in this climate but I think you’d have to have quite a few plants to create a harvest big enough for making your own on any regular basis. 😄

I use tahini in salad dressings, homemade hummus and baba ghanoush, and a lemon tahini sauce for falafel occasionally. It is a staple in my kitchen.

This was a fun DIY project. I make a lot of things from scratch and it always makes me appreciate my food so much more, the earth, the sun, the water, the work, the process. So lovely.