Tahini Recipe

Toast the sesame seeds

Place a dry skillet (preferably stainless steel or cast iron) over medium-low heat. Add the hulled sesame seeds in an even layer. Toast, stirring or shaking the pan frequently, until the seeds are aromatic and just begin to turn a light golden color — about 3 to 6 minutes. Watch carefully to avoid burning; remove from heat as soon as aroma develops.

Cool the seeds

Transfer the toasted seeds to a baking sheet or plate to cool completely for 8–10 minutes. Cooling prevents the oils from overheating in the processor, which can make the paste bitter.

Grind into a crumb

Place the cooled seeds into a food processor or high-speed blender. Pulse until the seeds break down into a crumbly, slightly pasty texture, about 30–45 seconds. Scrape down the sides as needed to keep the mixture moving.

Emulsify with oil

With the processor running, add the neutral oil in a slow, steady stream. Continue processing for 1 to 2 minutes, stopping to scrape down the bowl as needed, until the mixture becomes smooth and pourable. If texture is too thick or grainy, add more oil 1 teaspoon at a time until desired consistency is reached (total oil typically 2–3 tbs for 1 cup seeds).

Season and adjust

Add the kosher salt and lemon juice (if using). Process for another 10–20 seconds to incorporate. Taste and adjust salt or lemon to preference. If the tahini feels too viscous after chilling, stir in 1–2 teaspoons of warm water to loosen before serving.

Store

Transfer tahini to a clean jar or airtight container. Smooth the top, cover, and refrigerate. Homemade tahini will keep in the refrigerator for 1–2 months; stir before each use as natural oils may separate and thicken when cold.