Two Ingredient Tahini Paste
Learn how to make the best 2 ingredient tahini paste from scratch. Homemade tahini paste is so much better than store-bought not to mention much cheaper!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Side Dish
Cuisine: Assyrian, Greek, Middle Eastern
Servings: 1 8 oz jar
Calories: 53kcal
- 1¼ cup sesame seeds
- 2 tablespoon sesame seed oil
- ¼ cup olive oil (or avocado oil)
- ⅛ teaspoon sea salt (optional)
Pour sesame seeds into a medium-sized pan. Toast over medium heat until lightly browned. Be sure to stir the toasted sesame seeds often to keep them from burning.
Add the sesame seeds to a food processor along with sesame seed oil. Pulse until the mixture is crumbly. Scrape down the sides of the processor bowl as necessary.
Process again, while slowly pouring the olive oil into the shute of the food processor lid. Continue to process until the seeds are completely emulsified.
Carefully pour into an 8-ounce mason jar. Store in the refrigerator until needed. Now pat yourself on the back for making your own tahini paste!
- You want the consistency to be thinner than peanut butter, or similar to pancake batter.
- If you want to add less oil, simply add oil one tablespoon at a time, while processing the paste until it's as smooth as you'd like.
- I recommend using a smaller-sized food processor or doubling the recipe so that it's easier to process in a larger food processor.
- Tahini can be used in all kinds of recipes including tahini cookies.
- Tahini can be stored in a cool location or refrigerated for up to 3 months.
- If you notice that the tahini paste separates, all you have to do is stir or whisk in until it's incorporated.
Serving: 1Tablespoon | Calories: 53kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1mg | Fiber: 1g | Sugar: 0g