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Our Small Batch Homemade Tahini recipe makes the perfect amount for just one or two recipes. Never waste a big jar again!
I bet this has happened to you: You’re making a recipe that calls for a small amount of tahini. But all you can find at the supermarket is a big jar or can – and it’s not inexpensive.
So you buy it – because you really want to make some homemade hummus – then most of the jar ends up going to waste because you can’t eat it all.
The solution to this dilemma: Our Small Batch Homemade Tahini! With our recipe, you can make as much – or as little as you need – at a fraction of the cost of the store-bought versions.
What is Tahini?
Tahini is a Middle Eastern condiment made with toasted sesame seeds. It has a paste-like consistency, and you can use it as a dip, drizzle it on vegetables, or use it in recipes such as hummus, baba ghanoush, or Cashew Chicken (that recipe is coming later this week) or even cookies!
Why you’ll love Homemade Tahini
- Just 3 Ingredients. Chances are, you have the ingredients on hand in your cabinets.
- Make just enough. As written, this recipe makes about two-thirds of a cup of tahini.
- It’s Versatile. Use this delicious condiment in all kinds of recipes from savory to sweet.
Key ingredients and Substitutions
- Sesame seeds – Look for bulk jars of hulled sesame seeds at your local club store and keep some on hand for this recipe. (Hulled sesame seeds are pale in color.) We toast the sesame seeds ourselves, but you can also buy pre-toasted sesame seeds to save a step.
- A neutral oil – Grapeseed oil, safflower oil or any other neutral-flavored oil can be used to make tahini. You don’t want to use olive oil because it will add a noticeable flavor to your tahini.
- Sea salt – Salt nicely complements the flavor of the sesame seeds – and while you can use any variety, sea salt has a high sodium count – so you’ll use less of it. You can swap in kosher salt, but may need to add a little more to the recipe to achieve the same balanced flavor.
Special supplies needed
- Small food processor – Because you’re only making a small portion of tahini, you’ll want to use a smaller food processor. You can use a mini chopper like this, the small bowl insert of a larger food processor, or an immersion blender if it’s a powerful one. The key is to make sure that the blade is low enough in the bowl that it will process the small-batch amounts of ingredients in this recipe.
How do I make Homemade Tahini?
- Toast sesame seeds in a dry pan over medium heat for 5 minutes, then cool.
- Process cooled, toasted sesame seeds in a small food processor until you reach a crumbly consistency.
- Add oil to the food processor with the sesame seeds and process until a smooth paste forms.
- Season with sea salt and mix to combine. Taste and add more salt if desired.
- Store in an air-tight container refrigerated for up to six months.
Use clean, dry utensils when removing tahini from the jar to preserve its freshness.
Frequently asked Questions
- How do I store tahini? Store in the refrigerator in an air tight container or jar. Just be aware that over time, tahini will separate (just like any nut butter would do). Simply stir it up again to mix.
- How long can I store tahini? Store for up to six months refrigerated.
- Can I freeze. Tahini actually freezes very well! We suggest placing in a small zipper seal bag, squeezing out as much of the air as possible, then freezing flat.
You might like these other homemade versions of your favorite foods:
- Homemade Ketchup
- Homemade Mayonnaise
- Homemade Buttermilk
- Homemade Ranch Seasoning and Dressing Mix
- Homemade Tater Tots
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Small Batch Homemade Tahini
1 cup sesame seeds
3 tablespoons neutral oil such as grapeseed or safflower oil
1/2 teaspoon sea salt
Place sesame seeds in a dry saute pan and over medium heat, cook for up to five minutes until golden, tossing and stirring frequently.
Remove from the pan and cool to room temperature then add to a small food processor and process until crumbly, about 30-60 seconds.
Add the oil and process until smooth and creamy, about another 30-60 seconds.
Blend in salt and store in an air tight container refrigerated for up to six months.
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