Homemade tahini recipe


Gluten free, paleo, vegan, vegetarian




  1. Preheat oven at 400 degrees or gas mark 5.
  2. Line a baking tray with parchment paper and evenly distribute the sesame seeds.
  3. Toast the seeds for 5-7 minutes or until very slightly brown.
  4. Once the sesame seeds are toasted, set aside to cool down.
  5. Transfer the seeds to the food processor and begin to pulse at high speed. At this point you can begin to slowly pour in the olive oil.
  6. Continue to process until a smooth texture forms (or similar).
  7. Store in airtight container and retain in the refrigerator for several months,.


Use hulled seeds to omit strong bitter taste.

Can store in the refrigerator for several months.

Consistency of tahini paste may very from extra creamy or gritty depending on the length of processing time and amount of olive oil used.