Ingredients:

  • 1 ½ cups (180g) hulled, white sesame seeds
  • 1–3 Tablespoons neutral oil (such as sunflower or grapeseed), for consistency
  • ¼ teaspoon fine sea salt, or to taste

Instructions:

  1. Preheat the oven to 350°F (175°C). Alternatively, prepare a large, heavy-bottomed dry skillet for stovetop roasting.
  2. Spread the sesame seeds in a thin, even layer on a prepared baking sheet or in the dry skillet.
  3. Roast the seeds until they are visibly golden brown and deeply fragrant (about 10–12 minutes in the oven, or 5–7 minutes stirring constantly on the stovetop). The seeds should smell nutty, not burnt.
  4. Transfer the hot seeds immediately to a heat-proof bowl and allow them to cool completely for 10 minutes. Do not process the seeds while they are hot.
  5. Place the cooled seeds into a high-powered food processor. Pulse for 1 minute to break them down into a coarse meal.
  6. Process continuously. The mixture will pass through stages: coarse meal, thick clump (like wet sand), and finally, after 5–8 minutes of processing, it will transform into a smooth, liquid butter.
  7. While the motor is running, slowly drizzle in the oil, starting with 1 tablespoon, until the desired pourable consistency is reached. Stop the machine, scrape down the sides, add the salt, and pulse briefly to combine.
  8. Transfer the finished tahini to a sterilized, airtight container for storage.