Once you have tahini in your fridge, we bet you will find yourself adding it to a variety of dishes. It’s extremely versatile, naturally working it’s way into both sweet and savory recipes. One of the magical things about sesame is that is contains relatively stable oils with a high concentration of antioxidants, so it can last for a long time.
However, if you think it will take you longer than several months to use up, store in the refrigerator, and let come to room temperature so you can stir before using. You can make tahini using either hulled or unhulled white sesame seeds. Sometimes you’ll even find recipes using black sesame seeds. Hulled sesame seeds have had the shells (kernels) removed, and will create a creamier tahini with a less bitter taste. However, unhulled sesame seeds have some added nutritional value, so that may be an important consideration for some.
Quick & Easy Homemade Tahini Recipe
- 4 cups raw, hulled white sesame seeds (10 ounces or 280 grams)
- 2-3 tbsp extra virgin olive oil
- 1/8 tsp kosher salt (optional)
Gently toast the sesame seeds (stirring constantly) on medium low for 5 minutes, or until slightly golden. Then, let them cool to room temperature.
Once the sesame seeds have cooled, add them to your high-powered blender. Blend on high for one minute, using the tamper to push the seeds into the blades, creating a tahini paste. Add the olive oil and blend for another minute to create a creamy consistency.
(Yield: Approx 2 cups, Serving Size: 2 tbsp)
Amount Per Serving:
- Calories: 251
- Total Fat: 24.6 g
- Saturated Fat: 3.6 g
- Sodium: 17.7 mg
- Carbohydrates: 4.4 g
- Fiber: 4.4 g
- Sugar: 0.2 g
- Protein: 7.7 g