Easy Homemade Tahini Recipe | How to Make Tahini Paste

After growing up in Israel where it is a staple ingredient in every kitchen, I have prepared homemade tahini hundreds or of times. Consider it the Middle Eastern version of homemade peanut butter, it’s just as ubiquitous and can be used in both sweet and savory applications.

From baba ganoush to buddha bowls, tahini cookies to tahini coffee, this creamy sesame seed paste (or raw tahini) is among the most all-purpose kitchen heroes I can think of. With endless ways to put this yummy, drizzleable condiment to use, learning how to make it from scratch is a skill any Cooking Foodie should learn! 

Not only is homemade tahini more budget-friendly than store-bought, it’s also far more customizable. Below is a deep-dive into this beloved ingredient. You’ll learn the difference between tahini made with hulled and unhulled sesame seeds, the many different types of sesame seeds you can use, plus tips and tricks, serving suggestions, and storage smarts.

Tahini Paste Ingredients 

• Sesame Seeds – Traditionally, authentic tahini is made with just one ingredient: sesame seeds. That said, there’s a lot of nuance to explore. Hop down a section for more information.
• Oil (Optional) – If your blender is powerful enough, I recommend you go oil-free for the purest flavor. But if the mixture feels too dense and thick after 10 minutes of blending, it’s perfectly fine to add a few tablespoons of oil to help it blend smoothly. I recommend using neutral oil (like canola or avocado oil), or regular or toasted sesame oil for the least intrusive taste.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Choosing the Right Sesame Seeds for Tahini

Tahini has been around for thousands of years. The word tahini comes from the Arabic t’hina, whose root word is tahan, meaning “to grind.” This is a nod to how sesame seeds were traditionally ground slowly between millstones to create a smooth, pourable paste. 

Because tahini is made from just one main ingredient, the type of sesame seeds you use has a major impact on the flavor, aroma, color, and texture of your final result.

Hulled vs. Whole vs. Black Sesame Seeds

Each type of seed brings its own character to the jar:

• Hulled Sesame Seeds – These seeds have their outer hull removed, which makes them lighter in color and flavor. They produce smooth, thin, and mild tahini, likely the variety you’ve encountered in the past. This variety is perfect for hummus, salad dressings, dips, and sauces where you want creaminess without overwhelming richness. If you prefer a more neutral, silky tahini, hulled seeds are the best choice.
• Whole (Unhulled) Sesame Seeds – Whole seeds still contain their bran layer, so they’re higher in fiber, calcium, and nutrients. They yield a thicker, darker, and deeper-flavored tahini, sometimes called whole sesame tahini, with a pleasantly earthy, slightly bitter edge, and a similar texture to natural peanut butter. This style shines in savory dishes, like roasted vegetable sauces, dressings, or anywhere you want more assertive flavor and depth.
• Black Sesame Seeds – Bold, earthy, and visually stunning, black sesame tahini makes a dramatic dark gray to charcoal-colored paste. It has a rich, toasted flavor and a softer bitterness. This version works beautifully in desserts, smoothie bowls, ice cream, baked goods, and finishing sauces, where you want both visual contrast and nuanced flavor.

Sesame Seed Varieties Around the World

Just like olives, cocoa, and coffee, sesame has terroir, which means the local climate and soil affect flavor. Some well-known varieties include:

• Ethiopian Humera Sesame – Widely considered the gold standard, known for its rich, naturally nutty flavor and balanced aroma. Many premium tahini brands use exclusively Humera sesame.
• Indian Sesame – Often has a deeper, slightly more bitter profile, making it excellent for whole-seed tahini or recipes where a more assertive sesame flavor is desired.
• Middle Eastern Varieties (Lebanese, Israeli, Turkish) – Mild, balanced, and gently nutty, these are the classic choice for traditional tahini sauces, hummus, and mezze spreads.
• East Asian Sesame (Japan & China) – Typically lighter in flavor with a clean, toasty aroma, often used in Japanese sesame dressings, dips, and noodle salads.

How Seed Choice Affects Your Tahini

The sesame seeds you choose will directly affect your tahini’s color, flavor, and texture. With options ranging from pale ivory to deep caramel or even dramatic charcoal; from mild and nutty to toasty and deeply earthy; and from silky-smooth and pourable to thick and more peanut butter-like, there are tons of ways to tahini! 

Choosing sesame seeds is less about “right vs. wrong” and more about matching the tahini to how you plan to use it: 

• For silky hummus and creamy dressings, hulled seeds are ideal. 
• For rich, savory sauces or roasted vegetables, whole seeds offer deeper flavor. 
• If you’re looking for a striking, bold tahini that doubles as a visual centerpiece (especially for desserts and smoothie bowls), black sesame is the way to go.

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How to Make Tahini

Watch the full video recipe to learn how to make the BEST raw Tahini paste recipe.

Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇

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Expert Tips & Tricks 

• Start with enough sesame seeds. Use at least 2 cups of seeds since most food processors and blenders need this amount to catch and blend properly. Smaller batches often turn out gritty.
• Toast for deeper flavor. Toasting is optional, but it enhances the nutty aroma and helps the seeds release their oils more easily. Toast over medium-low heat just until fragrant. Just don’t let them brown too much, or the tahini may turn bitter.
• Blend in intervals. After the first 1-2 minutes, stop to scrape down the sides of the processor. This prevents overheating and ensures the paste becomes fully smooth. Then continue blending for 5-10 minutes more.
• Control the temperature. As you blend, the mixture naturally heats up. Try to keep it below 50-55°C (122-131°F) to protect flavor and nutrients. If it gets too warm, stop and let it cool for a minute before continuing. You can also pop it in the fridge if needed!
• Use the tamper (if you have one). If your blender has a tamper stick, use it to help move the mixture toward the blades. This speeds up blending and prevents overheating and a grainy texture.
• Keep going past the chunky stage. Tahini will look dry and thick before it becomes smooth. This is normal! The magic happens after that point. Keep blending until the mixture looks shiny, fluid, and pourable. (Check out the video for a visual of how it changes.)
• Tip for toasting black sesame seeds. Because black seeds are dark, it’s harder to tell when they’re toasted. Add 2-3 tablespoons of white sesame seeds to the pan, then toast until the white seeds turn golden. Or simply toast black sesame for 3-4 minutes over medium-low heat until aromatic.

How to Use Tahini

Tahini is incredibly versatile. I can almost guarantee that once you have a jar on hand, you’ll start finding ways to add it to just about everything. Here are just a few ideas to get you started:

• The most classic use is tahini sauce, made by whisking tahini with lemon juice, garlic, water, and salt until creamy and smooth. 
• Want to make keto bread? Tahini is the answer!
• It’s essential in Middle Eastern favorites like hummus, baba ganoush, siniya, labneh, and mutabbal.
• It also makes a fantastic finishing drizzle. Spoon it over shawarma, homemade falafel, grilled vegetables, roasted cauliflower, grain bowls, or Buddha bowls to add richness and balance. 
• For an Asian-inspired sauce, mix tahini with soy sauce, honey, and lemon for a creamy dressing that works beautifully on salads or cold noodle bowls.
• Tahini can also stand in as a 1:1 substitute for nut butter in smoothies, energy balls, granola bars, oatmeal, toast toppings, and more, which makes it especially helpful for those avoiding nuts. 
• Don’t forget about desserts! Tahini pairs naturally with chocolate, dates, honey, and maple syrup, adding a subtle toastiness that keeps sweets from tasting too sweet. Here are just a few of my favorite ways to add it to treats:
  • Tahini Fudge
  • Tahini and Date Cake
  •  Chocolate-Tahini Mousse
  • Dubai Chocolate Bar

How to Store Tahini Pate

• Room Temperature: Store in an airtight jar at room temperature for up to 1 month.
• Long-Term Storage: Refrigerate for up to 3 months to keep it fresh longer.
• Stir Before Using: Natural oil separation is normal. Just stir well to recombine.
• Texture Tip: Chilled tahini may thicken; let it sit at room temp for a few minutes to soften.

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