Tahini Recipe (Super Easy & Creamy) (2024)

FAQs

Why is my tahini not creamy? ›

Avoid using a food processor.

While food processors are a great tool for blending, they're not as powerful as blenders, so they can't deliver the creaminess (without double or triple the oil) that makes for the best tahini.

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.

As the amount of water is increased, more clumps develop, causing the tahini to thicken overall. If you keep adding water, eventually you'll cross over the threshold of thickening it; enough water in the system will cause the tahini to loosen and thin out.

If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey.

Cook's Tip: Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.

Stir really well as you add water. The water will cause the tahini to clump together at first, but these clumps will disappear as you add more water.

The velvety smooth texture is achieved by using raw, HULLED white sesame seeds. You can also buy them unhulled, which means the thin outer shell is left on, but you will end up with a grittier end result.

As I said earlier, tahini has a mildly bitter flavour, so if your hummus is bitter, you've most likely added too much tahini. Also make sure that the tahini you do have is hulled, as opposed to unhulled. Hulled tahini just means that the bitter husks on the outside of the sesame seed have been removed before blending.

Knowing that tahini seizes, and how to fix it, is the key to how to make a great sauce! Fix the seized mixture with the addition of ice cold water. ​You may only need a little water to smooth out the mixture; it's best to start with less water and add more as needed.

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.

Why does tahini go bad? ›

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?

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.

Tahini is a paste made from sesame seeds.

Store-bought jars of tahini can be expensive. Homemade tahini is not only cheaper, but it also tastes amazing. Use tahini to make hummus, salad dressings, sauces, and more!

What do I do? If you've followed the instructions and your tahini still isn't getting creamy after 10-15 minutes of processing, you may have to add more oil. Add in 1 tablespoon increments until you reach the desired consistency. If it's still not getting creamy, it may be an issue with your food processor.

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.

Sesame seeds by nature contain a high percentage of healthy oil. When ground into tahini paste, the oil will naturally rise to the top. All you need to do is stir the tahini each time before using. If you drain off the oil, the tahini will become too thick and dry and will be difficult to use.