It occurred to me that we have never made our own tahini before. Gasp! I know, especially how fast we can go through a store bought jar. And store bought jars can be expensive.
How to make homemade tahini from raw sesame seeds.
Making your own tahini is super easy.
Tahini has a smooth, nutty but mild taste, followed by the fact that it pairs well with pretty much any savory food or even chocolate. For those that may not know, tahini is made from organic raw sesame seeds, or toasted.
Other fun facts:
Sesame seed oil is made of Omega-6 fatty acids so we try not to go too overboard with it as we need to make sure we balance it out with our Omega 3 to help our skin.
Sesame seeds are also a great source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber, as well as very good source of manganese and copper.
We ended up soaking the sesame seeds to help with digestion.
Why soak the seeds? Good question. Sesame seeds (and many other kinds of seeds) are designed with certain chemicals, such as phytic acid, that pull nutrients from the surrounding environment in order for the plant to grow. When we ingest these chemicals we risk malabsorption of other important vitamins and minerals. By soaking the seeds, helps reduce this risk. To soak, simply cover them in water overnight or for a few hours, then you just rise, dehydrate or roast the seeds before using in desired recipes.
Soaking can also help make seeds (and some grains) easier to digest for people with sensitive stomachs and poor digestion like us. Note, we are not the best at soaking. We tend to go through periods of being really good about soaking our nuts, seeds, and grains but then life gets in the way and you run out of time. Though, soaking is really easy to do. We hope to get better at it again.
Sesame seeds are quite nutritious! And taste yummy too!
Time to make homemade tahini!
Ready. Let’s go. Promise it is really easy to do!
First you will need sesame seeds. Obviously.
We wanted our tahini raw so we used raw sesame seeds and dehydrated to dry, but feel free to use roasted, as roasted will have a different taste than the raw. We love both flavors.
Here is what our tahini batter was looking like after about 1-2 minutes blending.
We decided to add a little more olive oil and water as we wanted it to be a little smoother.
Takes some time to blend. Be patient. Take breaks if needed.
You could enjoy the tahini really thick like a nut butter.
Or can add in more oil and water if you want it more runny. Note though that over time the oils will come out of the sesame seeds. The texture that we ended up with was between being thick with being a little runny, but more on the thick side.
had a little fun with the editing, trying to learn new things in photoshop
- 1½ cups sesame seeds
- 1 juice of a lemon
- about 5 tbsp olive oil (or sesame oil)
- ¼-1/2 teaspoon sea salt
- about 4-6 tbsp water
- If you desire to soak your sesame seeds, let soak in water for at least 4 hours, than rinse and dry. Can dry with dehydrator or toast in oven.
- Once seeds are dry, add sesame seeds to your high power blender like a Vita-mix or can use a food processor.
- Add in your sea salt and lemon juice.
- And pulse until finely chopped and the oil starts to release. You’ll notice after a minute or two that the consistency is becoming like that of a nut butter.
- You can leave thick, or if you want to thin out the mixture, you can add a high-quality unrefined sesame seed oil, olive oil or coconut oil, in small quantities until the desired smoothness is reached.
- We used olive oil mixed with a little water to get to our desired smoothness.
- Adjust to your liking. Taste your tahini along the way.
Now making your own homemade tahini is a must, especially if you are like us and can’t get enough of it!
We are already dreaming of all the different flavors we can make with it!
Off to go dream of tahini.
Have you ever made your own tahini? Are you a fan of tahini or sesame seeds? What is your favorite why to enjoy sesame seeds?