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Homemade Tahini


  • 4 cups sesame seeds
  • 1/4 to 1/2 cup olive oil


  • Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes. Do not brown. Cool. Put the sesame seeds in a blender or food processor fitted with the metal blade. Add 1/4 cup of the vegetable oil. Process to a smooth paste, about 3 minutes. Add more oil as necessary to bring the paste to a thick pouring consistency. (Tahini will keep, refrigerated, in a tightly covered container for several months.)