34 Reviews of Homemade Tahini!

From: UnknownChef86

On Aug 22, 2004

I will be passing this recipe on to my vegan nephew, as he uses a lot of tahini. For whatever it's worth, I have other recipes that call for toasted sesame seeds, and have found that I have a tough time (personally) getting the seeds toasted without getting them too dark (sometimes I'm multi-task challenged!) I discovered that if I use a seasoned, dry (no oil) cast iron skillet on medium-low heat and stir constantly, I get them toasted exactly the way I want and don't have to worry about burnt sesame seeds.

From: Moogliwoogli

On Aug 24, 2006

I've made this recipe many, many times now and every time I promise myself to thank Bekah for sharing it ... it's a great recipe! A must for my own Roasted Red Pepper Hummus recipe which I recently posted here at Recipezaar. Like UnknownChef86, I also dry roast the sesame seeds in a skillet while stirring constantly so I can control how toasty the they get. And we buy our sesame seeds at our local Indian grocery store where spices and seeds tend to be much cheaper and fresher. I noticed was that the quantity for this recipe has changed recently. It previously called for 1 1/3 cups of sesame seeds and 4-8 teaspoons of oil (I use 6 tsp). I find the smaller amount suits my little family better so I still make it this way and keep it in the fridge. Since we're very health conscious these days we calculated the amount of fat per tablespoonful and it comes out to 7.1 grams per tablespoonful. I use 2-3 tablespoonfuls when I make hummus so it's very low fat and healthful indeed. Thanks again Bekah for such a wonderful recipe!

From: hepcat

On Jan 15, 2007

~Bekah~, you saved the day! I've been looking for tahini everywhere and no one sells it around here! Your recipe is super easy and just perfect. I used it to make "Smokey Chipotle Hummus #186632". It worked out nicely because I just made your tahini in my processor first, took out all but what was called for in the hummus recipe, then finished making the hummus - I only had to dirty my processor one time. Thanks so much for sharing this great recipe!

From: Sharon123

On Feb 3, 2004

This was easy to make and much cheaper! I will use this to make hummous. The taste is great, thanks Bekah! You have to watch the sesame seeds carefully!

From: ~Leslie~

On Jan 22, 2006

Delicious and so easy! I had never made Tahini before, and I wondered if it really would turn into a smooth, pourable paste...it seemed that it would stay looking like a bunch of chopped seeds....but sure enough, it did turn into a nice smooth paste, and it smelled so good! Thanks for this recipe, it was super easy and delicious!

From: Hey Jude

On Mar 5, 2005

Bekah, thanks so much for this recipe! I wanted to make some hummus and thought I had tahini but couldn't find any. I DID have sesame seeds so searched for a recipe and found yours. I cut this down to about a 1/4 of the amount, using 1 C. of sesame seeds and 1 1/2 T. of oil and ended up with about 3/4 C. of tahini. I doubt I'll ever buy tahini again, now that I have this easy way of making my own. Thanks again

From: mandabears

On Aug 22, 2004

what a break! save money and it tastes as good if not better than the stuff in the jars. thank you

From: maliso

On Nov 6, 2006

This is gorgeous!The remark about toasting is crucial. So far I've been trying to decide between the dull taste of non-toasted sesame and the overpowering taste of the browned one. Now my tahini is aromatic and delicate. Thanks a lot for this recipe!

From: 1crazypotato

On Jun 6, 2007

This was fantastic - and so quick to make. I used 1 1/2 cups of seasame seeds, and three tablespoons of light olive oil. It worked a treat, thanks heaps!

From: Hadice

On Apr 25, 2009

Here were my choices: spend $8 on a small jar of pre-made tahini or $1 on bulk sesame seeds. Which do you think I chose? Mine turned out to be more pasty than pourable, but I scaled back the oil a bit and added a little water. I used an immersion blender to mix my batch together. Worked great, perfect in hummus!