Olive Magazine
A kilner jar of tahhini next to a spoon and a small bowl of sesame seeds on a marble stone board

Tahini

Published: May 10, 2022 at 12:24 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 300ml

A staple ingredient in hummus and baba ganoush, tahini is also great in brownies and dressings. Here's how to make your own – it's easier than you think

  • Gluten free
  • Vegan
  • Vegetarian
Nutrition: Per tbsp
NutrientUnit
kcal97
fat9.3g
saturates1.4g
carbs0g
sugars0g
fibre1.2g
protein2.7g
salt0.2g
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Make this tahini from scratch, then try our tahini chicken caesar salad, sabich with green tahini and more Middle Eastern meze recipes.

Ingredients

  • 200g sesame seeds
  • ½ tsp sea salt flakes
  • 3-4 tbsp flavourless oil (such as vegetable oil)

Method

  • STEP 1

    Scatter the sesame seeds into a wide frying pan over a medium heat and toast for 2-3 minutes, stirring regularly, until the seeds start to release their oils and smell nutty. Transfer to a bowl and leave to cool.

  • STEP 2

    Put the cooled, toasted sesame seeds into a food processor with the salt and blend until they start to break down and clump together. With the motor still running, slowly drizzle in 1 tbsp of oil and keep blending until the sesame seeds break down completely, scraping down the sides of the processor if you need to. Add enough oil to give a smooth, drizzling consistency – it should take about 5 minutes to blend the sesame seeds to a smooth paste. Cover and chill – the tahini will keep for two weeks in the fridge. Stir the tahini before using.

Put your tahini to work in our favourite Middle Eastern meze recipes

Easy aubergine salad with pomegranate molasses

Goes well with

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