Ingredients:

  • 1 ½ cups hulled, raw white sesame seeds
  • ¼ teaspoon fine sea salt
  • 1–2 tablespoons neutral oil (like grapeseed or light olive oil), optional

Instructions:

  1. Lightly toast the sesame seeds in a dry skillet over medium heat for 3–5 minutes until fragrant. Crucial Step: Let the seeds cool completely before processing—hot seeds release oil too quickly.
  2. Place the cooled, toasted seeds and salt into the bowl of a high-powered food processor. Process continuously for 1–2 minutes until the seeds break down into a coarse meal.
  3. Continue processing for 3–5 minutes. The mixture will form a very thick, clumpy, almost clay-like paste. Stop and scrape down the sides of the bowl thoroughly.
  4. Keep processing. After 5–8 more minutes (total processing time around 15 minutes), the friction and oil release will cause the paste to loosen into a smooth, flowing liquid. Give your machine brief rests as needed to prevent burnout.
  5. If the tahini appears too thick, slowly drizzle in 1 tablespoon of neutral oil while the machine is running. Process until completely smooth. Add the second tablespoon only if necessary to reach your desired creamy consistency.
  6. Taste and adjust salt if needed. Transfer the warm, smooth tahini to a sterilised, airtight glass jar. It will thicken slightly as it cools.