Making tahini at home is very easy and much cheaper than buying it ready-made, so you can save money, especially if you buy sesame seeds in bulk.

You only need 1 to 3 ingredients. Sesame seeds are a must, as tahini is a paste made from sesame seeds, but oil and salt are optional ingredients.



  • 2 tazas de semillas de sésamo (300 g), yo prefiero usar semillas de sésamo crudas, blancas y sin cáscara, pero se puede usar cualquier tipo de semillas de sésamo
  • 24 cucharadas de aceite (opcional), yo uso aceite de oliva virgen extra


  1. You can use any kind of sesame seeds . I prefer raw, white, shelled sesame seeds, though I tend to use what I have on hand.
  2. Pop in the seeds of sesame in a pan and cook over medium heat, stirring constantly for about 5 minutes or until the seeds are lightly browned and you can smell their aroma. If you’re using toasted sesame seeds, skip this step.
  3. Let the seeds cool for 5 minutes and place them in a food processor of food or blender and beat until it starts to form a paste.
  4. Add the oil and beat until you get a creamy paste . The amount of oil depends on how fresh your seeds are and the power of your food processor or blender. If you are using a powerful machine, it is not necessary to add oil.
  5. Store the tahini in an airtight container in the fridge for at least 1 month. It can last up to 6 months or even more. It is possible for the fat to separate and a layer of oil to form on top, this is normal, just stir the tahini before using.
  6. You can use the tahini to make hummus, baba ganoush , my tahini dressing, or as an alternative to oil.


  • Raw, white, shelled sesame seeds are my favorite for making tahini because it comes out creamier and less bitter, but use the seeds you have on hand, the tahini will be very tasty anyway.
  • I use extra virgin olive oil, but any type of oil will do. Keep in mind that olive oil has a strong flavor, so you may want to use another neutral-flavored oil like canola or sunflower oil (avoid refined oils).
  • You can use a food processor or a powerful blender, both will work.
  • I don’t add salt to the tahini, but it’s optional. If you prefer it with a salty touch, add salt to taste at the end and beat for a few seconds.
  • The nutritional information has been calculated using 4 tablespoons of extra virgin olive oil.
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