Tahini Paste/Sesame Butter

Tahini paste is made from ground sesame seeds and is crucial for making dishes like hummus, baba ghanoush and halvah, a sweet treat that was always on our dessert table for holiday

Tahini is easy to make and uses only two ingredients: sesame seeds and olive oil. (Not the extra-virgin kind, the flavor is too strong.) I prefer to make my own tahini over buying it, mostly because I never finish the huge jars and wind up wasting it. This allows me to make a little or a lot, depending on need.
The homemade tahini will have a rougher texture than store bought and may even be stronger in flavor. The reason being is the store bought version uses hulled sesame seeds making for a smoother tahini. If you can, buy sesame seeds that are not hulled as they are more nutritious.

There you have it, homemade tahini paste ready to be made into hummus, dressings, sauces, baba ghanoush, mixed into soups or made into sweet treats. Whatever your little heart desires. Now go forth and make tahini! Because you can and it's too simple not too.
Tahini Paste/Sesame Butter

For every cup of sesame seeds you need 1/3 to 1/2 cup of olive oil. Make a little or a lot, as needed.

sesame seeds (preferably not hulled)
olive oil

1. Toast sesame seeds gently over low heat stirring often, about ten minutes, they don't need to take on a lot of color. Remove from heat and allow to cool.

2. Add to the bowl of a food processor along with 1/3 cup of olive oil for every cup of seeds, pulse until a thick paste forms, scrape down the sides, and add more olive oil if needed until it reaches a consistency you like. Store in glass jar tightly covered in refrigerator.

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Tahini Paste/Sesame Butter

For every cup of sesame seeds you need 1/3 to 1/2 cup of olive oil. Make a little or a lot, as needed.

sesame seeds (preferably not hulled)
olive oil


1. Toast sesame seeds gently over low heat stirring often, about ten minutes, they don't need to take on a lot of color. Remove from heat and allow to cool.


2. Add to the bowl of a food processor along with 1/3 cup of olive oil for every cup of seeds, pulse until a thick paste forms, clean down the sides, and add more olive oil if needed until it reaches a consistency you like. Store in refrigerator.