Tahini Recipe



homemade tahini

Tahini is one of my favorite sauces. I like to dip celery in it or spread it on fresh bread for an extra special treat. With the consistency of smooth peanut butter, tahini is a staple of Mediterranean cuisine and is especially popular in Greece. Those Greeks know a thing or two about food – they gave us Greek yogurt after all!

Store-bought tahini isn’t always that great though – heavy-handed processing, cheap oils, and too much salt can make what should be pretty healthy very unhealthy. That’s why I make my own. It’s easy too – when you use your trusty food processor! Feel free to add some raw garlic to the recipe below to give your tahini a bit of a kick.

Ingredients:  makes three cups 

  • 4 cups of sesame seeds
  • ½ cup of olive oil
  • 1 tablespoon of sea salt
  • ¼ cup lemon juice


  1. Preheat the oven to 350°F.
  2. Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes. Do not allow to brown.
  3. Let the sesame seeds cool – about 10 minutes.
  4. Put the sesame seeds in a food processor fitted with the metal blade.
  5. Add about half the olive oil, and all the lemon juice.
  6. Process to a smooth paste, about 5 minutes.
  7. Add more oil if necessary, to bring the paste to a thick pouring consistency.
  8. Add salt to taste.
  9. Tahini will keep stored in a tightly covered jar in the refrigerator for several months.

Nutation per tablespoon

89 calories

Fat 8 grams

Carbohydrate 3.2 grams

Fiber 1.4 grams

Protein 2.6 grams



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