Two ingredients are all you need to make the tastiest tahini ever. And if you’re wondering how to use it, here are a few suggestions: Hummus- Check out my recipe, salad dressings, Tahini sauce, Baba Ghanoush and the list keeps going on and on.

You can buy it from the store, but this stuff is yummier and cheaper

1C hulled sesame seeds- Adjust the quantity to your liking
Unflavored oil- Grapeseed or sunflower oil

Pro-tip: There are 2 kinds of sesame seeds; hulled (white) and unhulled (brown). I tried making Tahini with both, and I prefer hulled sesame seeds as they make a smoother and creamier Tahini.

On your left, unhulled seeds; On your right, hulled seeds


  1. Toast sesame seeds in a large pan over a low- medium heat or roast them in the over- shuffle frequently as they burn easily.
  2. Grind the sesame seeds in a food processor until you get a crumbly mix.
  3. add oil gradually- 1tbsp at a time. Keep  bleeding until you get a nice creamy consistency.
  4. Store in a glass jar in the fridge and use within 3-4 weeks.


Tahini using unhulled seeds- Bitter and not creamy
Tahini using hulled seeds, creamy goodness!

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