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crème de sésame tahini

Homemade Tahini (sesame paste) Recipe

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Homemade tahini "tahina" is a vegan sesame cream prepared with a single ingredient that is very popular in Middle Eastern cuisine, particularly in Lebanon. It is widely used in famous dishes such as hummus and tarator sauce.
SERVING:1 pot
PREPARATION15 minutes
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Course: Basic recipe
Cuisine: Lebanese
Author: Rachida

EQUIPEMENTS

  • Food processor

INGREDIENTS 

  • 1/2 kg sesame seeds (17.6 oz) (white or brown, brown sesame seeds give a darker tahini) You can use as many sesame seeds as you like.
  • Oil neutral such as grape, sunflower or sesame oil (optional)
  • A pinch of salt (optional)

PREPARATION

  • You can roast the sesame seeds in the oven or in a frying pan, stirring constantly until lightly browned.
  • Preheat your oven to 175°C (350°F).
  • Spread the sesame seeds on a rimmed baking sheet and toast in the oven until lightly browned, stirring occasionally. Be careful not to burn them.
  • Pour the roasted sesame seeds into a dish to stop the cooking.
  • Allow to cool slightly before pouring into a blender or food processor.
  • Blend at maximum speed, stopping from time to time to scrape the edges and allow the blender motor to cool if necessary (it should not heat up).
  • Blend until smooth and creamy.
  • The process starts with a powder, then becomes a thick paste. By continuing to blend, the sesame seeds release their oil and the texture becomes smooth and creamy.
  • You can add a little oil to help the food processor. I don't use any, just blend, pausing, until I get a smooth, creamy, fairly runny texture.
  • Add a pinch of salt and blend one last time.
  • Pour the tahini into a jar with a tight-fitting lid and store in the cupboard for up to 1 month, or in the refrigerator for up to 3 months.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!