Tahini Recipe (Super Easy & Creamy) (2024)

FAQs

What happens when you add water to tahini? ›

A small amount of added water acts like a glue, wetting particles just enough to get them to stick together, but eventually if you add too much water, the mixture turns into an evenly thinned-out liquid.

The seeds continue to 'cook' even when taken off the heat, so be careful not to over toast them. Transfer the cooled toasted seeds to a food processor (ideally 600W or more) and blend for 5 - 7 minutes**. The key to smooth and runny tahini is to give it time, so keep blending.

If your tahini is dry, or if you prefer a thinner sauce, add more water, as needed, to reach your desired consistency. Then, taste and adjust your seasonings. If you prefer a brighter sauce, add more lemon. If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey.

Tahini is a paste made from sesame seeds.

It's vegan, gluten-free, tastes nutty, and is incredibly simple to make. Store-bought jars of tahini can be expensive. Homemade tahini is not only cheaper, but it also tastes amazing.

When a small amount of lemon juice (or water) is added to the tahini or peanut butter, the hydrophilic dry particles are drawn to the water. As a result, it clumps up. As water is added, more clumps develop, causing the tahini to thicken overall.

Soom Tahini can last for a year after opening. The only thing that will make tahini “turn” is contamination with moisture. That's why we always stress using a clean, dry utensil when scooping that liquid gold from the jar. What happens after owning tahini for longer than its shelf life?

Some people may experience an allergic reaction to sesame. Foods to avoid if they have a sesame allergy include foods containing sesame seeds, sesame oil, and tahini.

Your tahini has expired if it has an unpleasant taste and smell. Additionally, if you see obvious signs of spoilage like a change in color and visible mold growth, it's time to toss the jar of tahini.

The trick is to add small amounts of water and then completely work that into the tahini. Repeat until it is nice, creamy and smooth. You might want to taste periodically and balance with lemon juice, etc.

Bitterness is generally part and parcel of tahini - it's how ground sesame seeds taste. What you will find, however, is that some tahini can taste more bitter than others. This is down to a few things; like how that particular tahini is processed, or the levels of something called oxalic acid in the hulls of the seeds.

Can too much tahini be bad for you? ›

Most nuts and seeds, including sesame seeds, are high in omega-6 fatty acids, which are described as “pro-inflammatory” because they can contribute to certain problems when they're consumed in high amounts. For that reason, nuts and seeds, including tahini, are best when eaten in moderation.

At the heart of every tahini jar lies the sesame seed. The quality of these seeds significantly influences the price. High-quality, ethically sourced sesame seeds can be pricier, contributing to the overall cost of the final product.

They're both healthy, dietitians say. Tahini is lower in carbohydrates and sugars than peanut butter is making it a better choice for people who follow low-carb diets, Politi notes. Both foods are predominantly fat, though peanut butter has a little more protein, Young adds.

Add tahini, sea salt, and garlic powder to a small mixing bowl and whisk to combine. Add water a little at a time, continuing to whisk, until you have a creamy, pourable sauce. Taste and adjust seasonings as needed.

When the tahini seizes up or tightens, keep adding the water, bit by bit (about 1/2 cup total), until the sauce is smooth, creamy, and thick. Taste and adjust seasoning with more salt and cumin, if necessary.

Once you get your jar of tahini home, you want to open it up and give it a stir to make sure it's incorporated. (If the oil has fully separated, such as in the photo above, Food editor Joe Yonan uses an immersion blender to reincorporate it, after which he says it stays emulsified.)