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    You are in: Home / Recipes / Homemade Tahini! Recipe
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    Homemade Tahini!

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    ~Bekah~'s Note:

    After searching high and low in my town for a jar of tahini, I couldn't find any! I went searching online and found this easy recipe. This is MUCH cheaper to make yourself, and only takes a couple minutes.

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat the oven to 350°F.
    2. 2
      Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
    3. 3
      Do not brown.
    4. 4
    5. 5
      Put the sesame seeds in a blender or food processor fitted with the metal blade.
    6. 6
      Add the vegetable oil.
    7. 7
      Process to a smooth paste, about 5 minutes.
    8. 8
      Add more oil if necessary, to bring the paste to a thick pouring consistency.
    9. 9
      Tahini will keep stored in a tightly covered jar in the refrigerator for several months.

    Ratings & Reviews:

    • on September 07, 2008


      This was great! I used about 3/4 cup toasted sesame seeds and 4 tb oil.

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    • on December 31, 2007


      Hi there! Every New Year's eve we make some food which has sesame seeds in it. The ancient belief is that the sesame seeds eaten on this day and the New year's day bring in loads of wealth into the home and make all dreams come true. So, today I wanted to make hummus and as you know, hummus requires tahini. Well, here in Pune, India, acquiring tahini(of a good quality) is hard. I've lived here for 9 months and not found it thus far, so today, I used this recipe and made hummus. Voila! This works like a charm! I used 1 cup of sesame seeds, 3 tbsps. of groundnut oil, 1/4 cup water, 3 cloves garlic, 1 tsp. of cumin powder, salt to taste, black pepper powder to taste and the juice of 3 lemons to process in the mixer and then got the tahini. Now, let me tell you, the tahini was coarse at first, smelt awesome and I enjoyed doing the taste check. The main thing though was the consistency. I then added in the chickpeas(had a hard time getting canned chickpeas!!, so we used the one that ain't soaked in the tin and boiled that alongwith 2-3 pinches of baking soda) and the water in which it was pressure cooked, alongwith the solution in which some sweetcorn was soaked(my domestic help got me a can of sweet corn instead of chickpeas!). LOL. So you can see from where to where I went to get this right. BUT, the end product is sooooo good. I have licked my fingers clean eating this and bless you in abundance for posting this recipe. Happy 2008 to you and yours!

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    • on January 15, 2007


      ~Bekah~, you saved the day! I've been looking for tahini everywhere and no one sells it around here! Your recipe is super easy and just perfect. I used it to make "Smokey Chipotle Hummus #186632". It worked out nicely because I just made your tahini in my processor first, took out all but what was called for in the hummus recipe, then finished making the hummus - I only had to dirty my processor one time. Thanks so much for sharing this great recipe!

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    Read All Reviews (41)


    Nutritional Facts for Homemade Tahini!

    Serving Size: 1 (52 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 315.1
    Calories from Fat 255
    Total Fat 28.3 g
    Saturated Fat 3.9 g
    Cholesterol 0.0 mg
    Sodium 5.2 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 5.6 g
    Sugars 0.1 g
    Protein 8.5 g

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