Can I make Tahini out of sesame seeds at home?


Staff member
Joined Jun 11, 2001
So I have about five pounds of sesame seeds.

I don't see myself using it all very soon, in fact, it could probably last me twenty years the way I use them.

So I guess what I'm asking is if there is a way I can make it into tahini using my basic home equipment?
Joined Oct 10, 2016
  1. Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
  2. Once they're toasted, let them cool a few minutes then add them to a food processor.
  3. Start by adding 3 tablespoons of olive oil. Process the mixture into a paste, scraping down the sides. Add more olive oil until you reach the desired consistency (*see Note)
  4. Makes a little less than ¾ cup tahini paste, depending on how much olive oil you use.
  5. Store the tahini paste in the refrigerator in an airtight jar. Will keep for several months.
I love to make thats how i do it
Joined Apr 25, 2011
I'm with Chef Brah.  Only thing is he didn't state amount of sesame seeds, but listed 3 tblspn oil.  I find the trick is just adding a little oil at a time until desired consistancy.  Also, I use grapeseed oil instead of olive, but other than that, spot on.  However, I doubt you will be able to get 5lbs of sesame seeds into a home food processor.  Might have to do batches.

Perfect for hummus or Tahina sauce for shawarma, etc.
Last edited:
Joined Jul 13, 2012
I would personally get them ot of the hot skillet and onto a baking sheet to cool as quickly as possible.  Let us know how it turns out.
Joined Apr 25, 2011
Why do they need to be toasted?
They don't "need" to be toasted.  It will just bring out a better flavor.  Like roasting pine nuts for pesto, or spices for curries, etc.  It will be much richer and nuttier.  Just make sure not to burn them.  Then it will be bad.

Try both ways.  See for yourself.

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