This Vegan Tahini Recipe can be used in other recipes such as hummus, salad dressings, sauces, dips, baking, and even smoothies. Making your own tahini is easy. Here are the simple instructions to make tahini at home!
I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
Equipment Needed to Make your Vegan Tahini Recipe
- Skillet
- Plate or bowl
- Food processor or high-powered blender
- Airtight container
Ingredients Needed to Make your Vegan Tahini Recipe
- Sesame seeds
- Olive oil or preferred oil
- Salt
instructions
- Toast the sesame seeds in a dry skillet over medium heat. Stir frequently to ensure even toasting. Toast for about 5-7 minutes until they turn golden brown. Be very careful not to burn them.
- Once toasted, remove the sesame seeds from the skillet and transfer them to a plate or bowl. Let them cool for a few minutes.
- Transfer the cooled sesame seeds to a food processor or a high-powered blender. Start by pulsing the sesame seeds a few times to break them down.
- With the food processor or blender running, gradually add olive oil (or your preferred oil). Start with 2 tablespoons and add more as needed to reach your desired thickness. keep processing until the mixture becomes smooth and creamy.
- Stop and scrape down the sides of the food processor or blender as needed. Check the consistency. If it’s too thick, you can add a bit more oil and blend again until it reaches the desired thickness.
- Taste and add salt if you want. Keep in mind that some sesame seeds may already have a natural salty flavor, so adjust to your taste.
- Transfer the tahini to a clean, airtight container. It can be stored in the refrigerator for up to a month. Before using, give it a stir as it may separate slightly over time.
Now That We Made our Tahini We can Make:
- Hummus: Tahini is a key ingredient in hummus.
- Salad dressings: a base for creamy salad dressings.
- Sauces: Tahini can be used to make a variety of sauces for drizzling over roasted vegetables, grilled meats, or falafel.
- Dips: Serve with fresh vegetables or pita bread for dipping.
- Baking: For a nutty flavor to baked goods use it as a substitute for other nut butters in recipes for cookies, brownies, or energy bars.
- Smoothies: Add a spoonful to your smoothie recipe for extra creaminess and a boost of protein and healthy fats.
TAHINI RECIPE
Tahini is used in recipes, such as hummus, salad dressings, sauces, dips, baking, and even smoothies. Making your own tahini is easy.
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
5 minutes
Ingredients
- Sesame seeds
- Olive oil or preferred oil
- Salt
Instructions
- Toast the sesame seeds in a dry skillet over medium heat. Stir frequently to ensure even toasting. Toast for about 5-7 minutes until they turn golden brown. Be very careful not to burn them.
- Once toasted, remove the sesame seeds from the skillet and transfer them to a plate or bowl. Let them cool for a few minutes.
- Transfer the cooled sesame seeds to a food processor or a high-powered blender. Start by pulsing the sesame seeds a few times to break them down.
- With the food processor or blender running, gradually add olive oil (or your preferred oil). Start with 2 tablespoons and add more as needed to reach your desired thickness. Keep processing until the mixture becomes smooth and creamy.
- Stop and scrape down the sides of the food processor or blender as needed. Check the consistency. If it's too thick, you can add a bit more oil and blend again until it reaches the desired thickness.
- Taste and add salt if you want. Keep in mind that some sesame seeds may already have a natural salty flavor, so adjust to your taste.
- Transfer the tahini to a clean, airtight container. It can be stored in the refrigerator for up to a month. Before using, stir it as it may separate slightly over time
Nutrition Information:
Serving Size:
2 TBSAmount Per Serving: Calories: 178Total Fat: 16ggSaturated Fat: 2ggTrans Fat: 0gCholesterol: 0mgSodium: 21mgmgCarbohydrates: 6ggFiber: 3ggSugar: 3ggProtein: 5gg
Nutritional Facts of Tahini
- Serving size: 2 tablespoons (30g)
- Calories: 178
- Total Fat: 16g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 21mg
- Total Carbohydrate: 6g
- Dietary Fiber: 3g
- Sugars: 0g
- Protein: 5g
MORE POSTS YOU WILL ENJOY!
Fried Lambsquarters
Among the most common edible plants in North America, you will find this beauty! Chenopodium album is known as many Read more
Wild Foraged Garlic Powder
Garlic Powder made with wild garlic aka wild onion, Allium canadense, is a flavor packed seasoning! To make your own Read more
The Best Chili Recipe: How to Make it Easy
I like to use venison in my chili feel free to use beef. Venison Chili is a meal that you Read more
Dill Cream Cheese Spread: How To Make Easy
Dill Cream Cheese is a creamy and refreshing spread that could be used for many applications including being placed on Read more
Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
Latest posts by Eligh Miller-Polivka (see all)
- Homemade Remedy for Arthritis: Ginger Poultice - January 21, 2025
- THE WORLD FAMOUS SMELT FISH - January 9, 2025
- GROWING CORIANDER FROM SEED - December 10, 2024