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Homemade Tahini Paste


Making your Tahini paste is super easy and knowing how to make it from scratch might save your dish if you ever run out of a bought one. As always, whenever I make my own dressings (apart from guacamole) – I make a bulk amount, divide it into smaller Tupperware containers and freeze for future use. Saying that, it will keep in the fridge for months so no need to freeze it if you don’t wish to.

Cooking time: 10 min

Total time: 15 min

Difficulty: easy


  • 300g sesame seeds
  • 5 tbsp. olive oil (or more, depending how runny you prefer your Tahini)


1. Place the sesame seeds onto a large frying pan and dry fry on a medium heat constantly stirring for about 5 minutes, or until golden. Make sure not to burn them!

2. Once toasted place them into a blender and blitz until they create a crumbly paste. Add olive oil and blend some more. Add more olive oil until the Tahini reaches a desired consistency.

*Tip: if you keep the Tahini for later it will probably separate so just use a spatula to mix it in together again before serving with your favourite salad.


19 February 2017