5 Minute Recipes/ Condiments and Sauces/ Recipes/ Vegan

Tahini Recipe – Quick Blender Method

14/09/2023

Make your own homemade tahini in minutes and never buy store bought again. Tahini is the perfect nutty sauce to add to dips, sauces, soups and noodles!

Homemade tahini is poured from the blender into a shallow dish.

Why We Love This

We love the versatility of tahini. Our favourite way to use it as adding it to our Tantanmen Ramen soup base for dinner. It’s so good being able to whip up a small batch, as there is nothing worse than having a jar sitting around in the fridge for ages when you only need a little bit at a time.

Being able to make this at home, means we not only save money (store bought tahini is expensive!), but we don’t have to worry about preservatives either – it’s super fresh, and super tasty.

Related: Japanese Roasted Sesame Dressing / Kewpie Mayo in Bullet Blender

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A small dish of tahini with a spoon.

What is Tahini?

Tahini is a creamy sesame sauce or paste, made from processed sesame seeds. Thought to have originated in the Middle East, tahini is now popular across the world, including Middle Eastern, Mediterranean and Asian cuisines.

You’ll have most like used this rich and nutty condiment to make things like hummus and baba ganoush, but we usually use it in our Japanese cooking for recipes like Goma Dressing and Tantanmen. Tahini can also stand in it’s own right and be made into a simple tahini dressing to top on falafels or smother over pita bread.

Today’s homemade tahini recipe is small batch, for when you need a small portion for a recipe and don’t want the leftovers hanging around in the fridge. As a result, it needs a little more oil than the usual tahini recipe to keep things moving in the blender.

What You’ll Need

  • White Sesame Seeds – White hulled sesame seeds work best for tahini – either raw or toasted, for the creamiest, nuttiest tahini. Buying sesame seeds in bulk is the most affordable, try health food stores or Asian supermarkets for larger quantities.
  • Vegetable Oil – Canola, soybean, rapeseed or peanut oil work great as a mixing oil with low flavour profiles. You can use olive oil, but it will bring out the bitterness of the sesame and add another layer of flavour.
Sesame seeds and oil laid out ready to make tahini.

How to Make Homemade Tahini in a Bullet Blender

First, gather your ingredients: See recipe card below for measurements.

  1. Optional: Toast your sesame seeds for extra nutty flavour.
  2. Important note: Always make sure the sesame seeds / tahini mixture are moving around in the blender. Avoid using the blender without anything moving around as this can heat up or damage the blades.

    Add sesame seeds into a high powered blender and pulse in short bursts until it begins to turn into a clumpy powder (around 1 minute). Note: You may need to scrape down the sides once or twice, as the natural oils can make it stick slightly to the edges.
  3. Pour the vegetable oil into the blender and blend again in bursts of 10-20 seconds. Scrape down sides if you ever notice it not moving around enough in the initial stages. Blend for a total of around 1 – 2 minutes.
  4. The longer you blend, the smoother the result. So taste as you go and blend to your desired consistency.
  5. Use immediately in any recipe or store in a clean jar in the fridge. Will keep for 1-2 months.

Wandercook’s Tips

  • Scrape – For the best consistency scrape down those sides as you go, so the sesame seeds process at the same rate.
  • Batch It – While this is a small batch recipe, double or triple the amount if you need more tahini. Just add the oil 1 tbsp at a time, as you will need less oil the more sesame seeds you use.

FAQs

Can I use a food processor?

This recipe is small batch, so it’s best to use a high speed bullet blender such as a Nutribullet instead of a food processor.

Why is my tahini gritty?

Tahini can be a little gritty when processed at home, depending on how strong your blender is and how long you blend it for. This is especially true when doing small batches and / or using unhulled sesame seeds.

For a smoother result, blend a little longer or add a little more oil if you need to get the tahini mixing more in the blender.

How long does homemade tahini last?

Homemade tahini usually lasts 1-2 months in the fridge. Always check to make sure it hasn’t gone rancid before using.

What else can I use tahini for?

Being such a staple ingredient in the fridge, tahini is super versatile across multiple cuisines. Turn it into a salad dressing, a dip, a noodle base or you can even use it for baking. Don’t forget, it’s also vegan friendly – bonus!

There is oil on top of my tahini, is that okay?

Totally fine. Oils may separate and sit on top once the tahini paste is left to sit in the fridge. Give it a good stir, and it will all mix back together into the original creamy texture you want.

Variations

  • Salt – Add a pinch of salt for added depth of flavour.
  • Sugar – If you’re not a fan of the bitterness from tahini, you can balance it by adding a little sugar or honey. Add 1/4 – 1/2 a teaspoon at a time, and blend together to taste before adding more. A little goes a long way.
  • Toast the Sesame – Give your sesame paste a more roasted, nutty profile popular in Chinese dishes.
Golden homemade tahini with a spoon in a small dish.

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★ Did you make this recipe? Please leave a comment and a star rating below!

A spoon lifts up homemade tahini out a small dish.

Tahini Recipe – Quick Blender Method

Make your own homemade tahini in minutes and never buy store bought again. Tahini is the perfect nutty sauce to add to dips, sauces, soups and noodles!
5 from 1 vote
Prep Time: 3 minutes
Total Time: 3 minutes
Course: Basics, Condiment
Cuisine: Japanese
Servings: 4 tablespoons
Calories: 107kcal
Author: Wandercooks
Cost: $3

Equipment

Ingredients

Instructions

  • Optional: Toast your sesame seeds for extra nutty flavour.
  • Important note: Always make sure the sesame seeds / tahini mixture are moving around in the blender. Avoid using the blender without anything moving around as this can heat up or damage the blades.
  • Add sesame seeds into a high powered bullet blender and pulse in short bursts until it begins to turn into a clumpy powder (around 1 minute). Note: You may need to scrape down the sides once or twice, as the natural oils can make it stick slightly to the edges.
  • Pour the vegetable oil into the blender and blend again in bursts of 10-20 seconds. Scrape down sides if you ever notice it not moving around enough in the initial stages. Blend for a total of around 1 – 2 minutes. The longer you blend, the smoother the result. Taste as you go, and blend to your desired consistency.

Video

YouTube video

Recipe Notes

  • Scrape – For the best consistency scrape down those sides as you go, so the sesame seeds process at the same rate.
  • Batch It – While this is a small batch recipe, double or triple the amount if you need more tahini. Just add the oil 1 tbsp at a time, as you will need less oil the more sesame seeds you use.
  • Salt – Add a pinch of salt for added depth of flavour.
  • Sugar – If you’re not a fan of the bitterness from tahini, you can balance it by adding a little sugar or honey. Add 1/4 – 1/2 a teaspoon at a time, and blend together to taste before adding more. A little goes a long way.
  • Toast the Sesame – Give your sesame paste a more roasted, nutty profile popular in Chinese dishes.

Nutrition

Nutrition Facts
Tahini Recipe – Quick Blender Method
Amount per Serving
Calories
107
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Sodium
 
2
mg
0
%
Potassium
 
88
mg
3
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
Sugar
 
0.1
g
0
%
Protein
 
3
g
6
%
Vitamin A
 
2
IU
0
%
Calcium
 
183
mg
18
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Tahini Recipe - Quick Blender Method

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