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Homemade tahini has such an incredible, rich flavour that blows me away every single time. It’s a wonderful way to spruce up your nut and seed butter repertoire and works wonders in homemade hummus and sauces!

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Homemade Tahini



  • Preheat the oven to 325°F. Spread sesame seeds out on two rimmed baking sheets and place in the oven to toast for 15-20, stirring a couple times during cooking to prevent burning. Remove from the oven and let cool.
  • Place sesame seeds in a food processor and blend on high until smooth, adding the oil as needed. Add salt and blend.
  • Store tahini in an airtight glass jar in the fridge for up to 2 months.


Makes about 2 cups / 500ml