Homemade tahini

  • Author: Lynn
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 300 g 1x


  • 300 g of sesame seeds (about 2 cups) (hulled or unhulled, see notes)
  • 23 tablespoons of cold-pressed, organic sesame oil
  • a pinch of sea or rock salt (optional)


  1. Toasting the sesame seeds is optional (see notes). Pre-heat the oven to 180 °C.
  2. Add the sesame seeds to a baking dish and roast them for about 8 minutes. Let them cool completely before proceeding.

In a food processor:

  1. Add the sesame to a food processor and mix for about 2-4 minutes until it starts to release its oil. Now add the sesame oil and continue to grind until the tahini reaches the desired texture. Scrape down the edges every now and then. Add the salt at the end.
  2. Store in an air-tight container in the fridge for up to three months.

In the Vitamix:

  1. You will need at least 600 g (4 cups) of sesame seeds for this recipe to work in the Vitamix.
  2. Place the sesame seeds into the Vitamix and slowly increase the speed. Blend on high speed for at least a minute or longer, until it reaches the desired texture. Add the sea salt at the end.
  3. Store in an air-tight container in the fridge for up to three months.


  • If you do not know if you like tahini, start with hulled sesame seeds. Of course they are not as rich in nutrients, but taste a lot milder.
  • Toasting the sesame seeds is not obligatory. If you prefer a milder taste, then omit this step.
  • You will need a high quality food processor or blender to make this recipe. I would recommend the Magimix or any other good food procesor.