Plain tahini is easy to make and only requires a few simple ingredients. Once you’ve mastered homemade tahini, try this chocolate version, too!
- 2 cups hulled, toasted sesame seeds
- 1/4–1/3 cup light olive oil or another neutral oil
- 1/2 tsp salt
Chocolate tahini: same as above, plus:
- 2 tbsp cocoa powder
- 3 tbsp maple syrup (brought to room temperature)
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- up to 1/2 cup room temperature water
- 1/3 cup dark chocolate chips, melted and cooled
- To toast your sesame seeds, preheat a skillet over medium heat. Add sesame seeds in an even layer and toast for 3-5 minutes, stirring often to prevent burning. Remove from heat and let cool.
- Transfer cooled sesame seeds to a food processor and pulse 20-25 times until they form a crumbly mixture. Blend continuously until a thick paste starts to form; about 4-5 minutes. Scrape down the sides a few times during this process.
- Add in salt and continue blending. Slowly stream in olive oil while blending. Continue blending until the tahini is smooth, creamy and light in color (about 5 minutes).
- Store in an airtight container in the fridge for up to 6 months.
- Follow instructions above for plain tahini.
- Then, add cocoa powder, maple syrup, vanilla, olive oil and salt to the food processor and continue blending. Slowly stream in water until it forms a smooth paste.
- Slowly stream in cooled, melted chocolate until smooth and creamy.
- Store in an airtight container in the fridge for up to a few months.
See blog post for troubleshooting and FAQs!
Keywords: homemade tahini