Homemade Tahini (V/GF)

Homemade tahini definitely beats store bought tahini, if you ask me. Not only is it cheaper to make yourself, it’s also an easy way to avoid unnecessary ingredients. This tahini only takes TWO ingredients to make!

My favorite thing about making homemade tahini is being able to adjust the flavor and the texture as I please! Sometimes I want it a little thinner, so I add more oil. Other times, I like to keep it a little thicker with less oil!

Tahini is commonly used to make hummus, but it has SO much more potential than that!! It’s delicious in savory foods as well as baked goods, believe it or not!


Homemade Tahini (V/GF)

Prep Time 22 minutes
Cook Time 10 minutes
Total Time 32 minutes
Servings 1 Cup
Author Bunny


• 1 cup white sesame seeds
• 2 tablespoons or more neutral oil (I like to use 3 tbsp! grapeseed oil or avocado oil work great!)
• Salt to taste (optional)


1. Preheat oven to 350 degrees F
2. Pour the sesame seeds on a baking sheet and spread over the entire sheet.
3. Bake for 10 minutes.
4. Allow the seeds a to cool for 20 minutes. after baking.
5. Pour sesame seeds into a food processor or blender and process, while adding the oil, for about a couple of minutes, until creamy, scraping down the edges every now and then.
6. Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, just stir the tahini to redistribute the oil.

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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