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!
Servings: 1 8 oz jar
Calories: 53kcal
Ingredients
- 1¼ cup sesame seeds
- 2 tablespoon sesame seed oil
- ¼ cup olive oil (or avocado oil)
- ⅛ teaspoon sea salt (optional)
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Serving: 1Tablespoon | Calories: 53kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1mg | Fiber: 1g | Sugar: 0g
