Sauced: Tahini Paste Recipe


Sauces, dips, dressings, and condiments from around the world.

Sauced: Tahini Paste Recipe

I was never quite happy with the hummus and baba ganoush coming out of my kitchen until I decided to take tahini into my own hands. Making it is actually really simple. I've never looked back to the bottled stuff.

Tahini is a paste of Middle Eastern origin made from grinding sesame seeds and oil together. The common version you'll find at most groceries is made from hulled sesame seeds, which produces a very smooth paste, while at home, unhulled seeds are used, which gives the tahini more texture, and I think delivers a stronger nuttiness that defines the flavor of this sauce.

The final paste has a thick, peanut butter-like consistency and can be used as is, although you're more likely to use it in other sauces and marinades. The homemade tahini will outshine anything you get in stores.

  • Yield:Makes about 1 1/2 cups
  • Active time: 10 minutes
  • Total time:20 minutes


  • 2 cups sesame seeds
  • 1/3 cup olive oil, plus more as necessary


  1. 1.

    Preheat oven to 350 degrees. Place sesame seeds in a rimmed sheet pan and cook until lightly toasted toast, but not browned, about 5 minutes, tossing seeds ever couple of minutes with a spatula. Remove from the oven and let cool slightly.

  2. 2.

    Place sesame seeds in workbowl of a food processor with olive oil. Process until smooth and paste as consistence slightly thinner than peanut butter, adding more oil if necessary. Store in an airtight container in refrigerator.