For  Single Recipe    (Makes about 1¼ cups)


  1. Heat a wide, dry frying pan over medium-low heat.
  2. Add the sesame seeds to the pan.
  3. Stir constantly until the seeds darken slightly and are fragrant, but not brown.
  4. Remove sesame seeds from heat and allow to cool.
  5. Pour cooled sesame seeds into a food processor.
  6. Pulse the food processor until a crumbly paste begins to form.
  7. Add olive oil a tablespoon at a time until the tahini becomes a smooth paste.
  8. Scrape down the bowl and pulse the food processor one more time to make sure the tahini is smooth.
  9. Cover and refrigerate unused portions.


Tahini will keep in an airtight container in the refrigerator for up to a month.

If the refrigerated tahini becomes separated just stir.

I freeze tahini in 2 tablespoon increments in small containers. When making hummus I remove a container from the freezer and thaw in the refrigerator for 1 day before using.

Use tahini when making hummus or tahini sauce.

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