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How to Cook Tahini

Tahini Sauce

Tahini can be bought in jars, but a better tasting version is homemade. This recipe only needs two ingredients: sesame seeds, water, and salt. Then, you can blend them with an equal amount of a neutral oil like canola, olive, or grape seed oil. 
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Course: Side Dishes
Cuisine: Middle Eastern
Keyword: Tahini
CookingStyle: Baking, low-temperature cooking
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 173kcal
Author: Ms Kelly
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Ingredients

  • ½ cup sesame seeds natural, hulled, sprouted, toasted raw
  • 2 tbsp. oil can be optional but your tahini won’t be creamy enough—grape oil/ mild olive oil with or without sesame oil
  • Salt optional

Materials of Tahini

  • Measuring cup and spoons
  • Skillet
  • Wooden spoon
  • Food processor
  • Plate
  • Storage jars or container
  • Bowl of tahini with sesame seeds

Instructions

  • Put a skillet over medium-high heat and roast the sesame seeds. Stir to avoid burning the seeds, and continue to do so until the seeds attain the light colouring.
  • Transfer seeds on a plate and let them cool.
  • Put the seeds in the food processor and grind the seeds for about 2-3 minutes or until the seeds attain the consistency of paste.
  • Add the oil and continue to process for another minute (or until two minutes). You will see that the consistency becomes a smooth paste.
  • You can add salt to taste, but it’s optional.
  • Store in airtight containers or jars and put inside the refrigerator.

Video

Notes

  • To have the nuttier flavour for your tahini, roast the seeds beforehand.
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Nutrition

Serving: 1 serving | Calories: 173kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 2mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Calcium: 183mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.