Ingredients:

  • 1 cup (170g) raw sesame seeds (hulled or unhulled)
  • 2-4 tablespoons (30-60 ml) neutral-tasting oil (olive, avocado, or sesame)
  • Pinch of sea salt (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Spread sesame seeds on a baking sheet. Toast for 5-8 minutes, stirring halfway, until lightly golden and fragrant. Or, toast in a dry skillet over medium heat, stirring constantly.
  2. Remove seeds and let them cool completely.
  3. Place cooled seeds in a blender or food processor. Add 2 tablespoons of oil and a pinch of salt (if using).
  4. Blend, scraping down the sides, until smooth and creamy. Add more oil, 1 tablespoon at a time, if needed.
  5. Taste and adjust with more salt or oil, if desired.
  6. Transfer tahini to an airtight container and store in the refrigerator for up to 1 month.