Homemade creamy tahini

During times of refrigerator famine there is always, without a doubt, tahini in the door shelf. We wink at each other when I’m trying to make dinner out of non-related vegetables because someone (myself) did not make it to the grocery store. But tahini and I both know those weirdo vegetables will harmonize in a creamy, dreamy tahini dressing. Appreciate you T. Homemade tahini is as easy as homemade tahini, trust me.

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sesame seeds
tahini dreams

For a long time I didn’t know the amazing richness of real toasted sesame seeds. In my naivety I bought an (albeit affordable) overly oily tahini from the store in a hard to open plastic container, which remained a consistent staple. And then I started this blog and realized those plastic containers could not live in my fridge anymore – tahini had to happen from scratch. Y’all, it was world changing and so inexpensive. I’m a homemade tahini convert!

With hulled sesame seeds from the bulk section, toasted, and with a little bit of quality olive oil I can get this #plasticfreefridge rolling with this special spread.

What do you use tahini in? There are no wrong ideas here people!
Give me a shout if you tried this! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Homemade creamy tahini   by

Smooth and simple homemade tahini using hulled sesame seeds from the bulk bin.

makes: 16 tbsp approx | prep time: 10 min | cook time: 15 min | total time: 25 min

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tahini flat lay


  • 1 cup hulled white sesame seeds
  • 2 tbsp olive oil
  • 1/4 tsp salt


  1. Preheat oven to 350° F.
  2. Pour sesame seeds onto an ungreased baking sheet, spread out evenly. Toast sesame seeds in oven for approx 12-15 minutes, or until golden brown.
  3. Let seeds cool for approx 5 minutes.
  4. Add seeds to food processor and begin pulsing. Slowly add in olive oil and salt. Continue pulsing until smooth, break up mixture in processor if needed. Approx time 5-10 minutes, depending on your machine.
  5. Enjoy! This is lovely served warm and makes for a great tahini dressing. Keeps well in the fridge for about 1 1/2 – 2 months.
Rated [awcr_rating type="averageRating"]/5 based on 2 reviews

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2 thoughts on “Homemade creamy tahini”

  1. I’ve been making my own tahini for the past year or so, after spending so much $ on delicious jarred tahini. It’s so easy to make homemade! Recently, I accidentally over-toasted the sesame seeds…but I decided to blend them anyway. Turns out, this “burnt” tahini is even more delicious than I expected. Now, I’ll purposely over-toast the sesame! I also love black tahini, made from black sesame seeds. Just beware, it’s messy and stains fingers…but it’s so rich & delicious. One last thing – I haven’t added any oil to my tahini, I find that the sesame seeds contain enough oil. #tahinilove

    • Right?? So much cheaper! Hahah I’m glad I’m not the only one who LOVES burnt tahini. I will absolutely over toast those seeds. Good note on not adding extra oil, lots of great ways to try it out. Appreciate you Jessica!


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