Description
Plain tahini is easy to make and only requires a few simple ingredients. Once you've mastered homemade tahini, try this chocolate version, too!
Ingredients
Scale
Plain tahini:
- 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
Instructions
Plain tahini:
- 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.
Chocolate tahini:
- 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.
Notes
See blog post for troubleshooting and FAQs!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Spreads
- Method: Blend
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 5259
- Sugar: 68.3 g
- Sodium: 1767 mg
- Fat: 554.1 g
- Saturated Fat: 93.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 91.7 g
- Fiber: 10 g
- Protein: 7.2 g
- Cholesterol: 5.1 mg