Tahini Recipe (Super Easy & Creamy) (2024)

FAQs

Why is my tahini not creamy? ›

Adding a few tablespoons of mild-tasting oil is helpful.

This helps the tahini become more smooth, creamy, and drippy.

Knowing that tahini seizes, and how to fix it, is the key to how to make a great sauce with the desired consistency: smooth! 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.

Tahini paste itself can thicken when more is added to the mixture. The key is to integrate the tahini gradually and monitor the texture closely. Another approach is to incorporate lemon juice or olive oil, which can interact with tahini to alter its consistency.

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. Sesame reactions can range from a mild sensitivity to a severe allergy. A severe allergy can trigger anaphylaxis, which is a life-threatening situation.

Much of its makeup is carbohydrates, and when a small amount of juice (or any water-containing liquid) is added to tahini, a portion of each carbohydrate molecule is drawn to the water. As a result, clumps of carbohydrates appear.

If you notice your tahini is not smooth or it's grainy in texture (image below), you need to add more water a bit at a time to smooth it out. To make dressing, add more water to reach desired consistency.

So here is my super easy way to stop tahini separating! All you need to to is take it all out of the original jar and put it into a mini food processor. Process it until it is all smooth – make sure to hold on to the processor to keep it steady as there are some big lumps of sesame that it is trying to get through!

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.

Tahini that hides in the fridge for too long (or stored in fridges that feel more like freezers) can turn chunky and hard. So hard you'll feel like you need a cement mixer to get things moving again. That's why, if you are storing your tahini in the fridge, make sure the temperature of your fridge is not too cold.

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.)

Why is my homemade tahini bitter? ›

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.

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.

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.

Fresh, good-quality tahini will have only an inch or so of oil floating on top and the paste on the bottom should look thick but not granular or rock-hard. Avoid brands that have added salt or oil; sesame seeds should be the only item in the ingredients list.

We recommend storing your tahini in a cool and dry area, away from heat and moisture. Ideally, a pantry a cabinet would be ideal. Like peanut butter, you can also store tahini in the refrigerator if you like it thicker.

Tahini that hides in the fridge for too long (or stored in fridges that feel more like freezers) can turn chunky and hard. So hard you'll feel like you need a cement mixer to get things moving again. That's why, if you are storing your tahini in the fridge, make sure the temperature of your fridge is not too cold.