Tahini paste

Today I decided to make hummus and for that I needed tahini. My local store failed to have one though but I spotted sesame seeds instead and thought it can’t be too difficult to whizz up a tahini paste. And it wasn’t. It’s really so quick and simple and you can store it to use for anything you want in the future. Mine ended up immediately in hummus. As reference for my recipe I used this one. If you want you can also add salt to it but I decided not to since it will be using tahini as a component for other dishes and I can add salt directly then.


  • sesame seeds
  • vegetable oil or peanut oil


Put sesame seeds on a lined baking tray and spread them evenly. Pop into the oven for 10 minutes at 180C. They don’t need to brown, they just need to get a little bit sweaty (however unappealing that sounds). Then transfer them into your food processor, add 2 spoons oil, blend for one minute. Add another 3 spoons of oil and mix again for around 1-2 minutes until it’s all very smooth. In a well covered container you can store this up to one week in fridge or freeze for about one month.

So I made some hummus with this, you can also try adding it to eggplant dip.

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