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How to Make Homemade Sesame Seed Butter (Tahini)

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How to Make Homemade Sesame Seed Butter (Tahini)Today is the day you’ll learn how to make super fresh, soft, ‘no reason to stir’ homemade sesame seed butter – aka tahini – aka sesame seed paste.

It doesn’t matter what you want to call it, what matters is it’s tasty. So tasty.

If you’ve been making your own nut and seed butters in the Blendtec Twister Jar this will come super easy to you, all you have to add is sesame seeds and away you go.

Prior to making this sesame seed butter, I ordered a bulk shipment (2 bottles) through Amazon that has taken me 2 years to go through. I used every last drop. While that tahini was super tasty, it was incredibly (read: impossible) to stir. You could try but it would never quite mix leaving oil on top and hard sesame paste on the bottom.

Enter homemade sesame seed butter. It’s been a week since I’ve made mine and it hasn’t separated. It’s still super soft, almost whipped, and incredibly easy to grab out a knife or spoonful.

How to Make Homemade Sesame Seed Butter (Tahini) How to Make Homemade Sesame Seed Butter (Tahini) How to Make Homemade Sesame Seed Butter (Tahini)

As with many of these kinds of staples, I ordered the sesame seeds, bulk, through Amazon for free shipping and have kept them in the fridge or freezer. I don’t see this particular brand anymore but they have other varieties available.

How to Make Homemade Sesame Seed Butter (Tahini) How to Make Homemade Sesame Seed Butter (Tahini)

This will be loud but still worth it. After the first go-round only the bottom quarter had turned into paste. I think I filled the blender too full. Yes. There is such a thing. Keep at it (about 3-5 minutes total) and it will go from the paste on the right up above to the creamy looking heaven you see below.

How to Make Homemade Sesame Seed Butter (Tahini)

This is as fresh as it gets unless you can grow your own sesame seeds. Homemade sesame seed butter should last a long time in the fridge (up to a year).

But don’t let it take you that long to use it up, so get inspired to use it new ways. Innovations below.

How to Make Homemade Sesame Seed Butter (Tahini)

How to Make Homemade Sesame Seed Butter (Tahini)


    • 16oz (454g) of hulled or un-hulled sesame seeds


    1. Place half the sesame seeds into your Blendtec Twister Jar, fitted with twister lid. Blend on high (or use the whole juice setting) while turning the lid counter-clockwise. Repeat this 3-4 times until sesame seed butter is smooth and creamy. Scrape into a wide-mouth mason jar and repeat for 2nd half of sesame seeds. Store in refrigerator.


    Alternatively, I'm sure this could be made with a food processor but may take longer than a few minutes. Just keep it up until you reach the desired consistency. For a regular sized food processor, process all the seeds at once.


    Other Feed Your Skull recipes using tahini:

    What is your favorite way to use tahini? Feed Your Skull facebook page chimed in with many great ideas! Lately I’ve used mine on Ezekiel raisin toast with a little honey, in Megan Elizabeth’s In Your Face Mustard Dressing, and in stir-fries with a little water.


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    1. Pingback: Tahini Kale Chips
    2. monica says:

      really nice but surprised to hear that you can get your homemade tahineh soft & creamy. we have been making our own Tahineh for many years using whole grain sesame. It takes time and hell of a work to make it turn into a hard paste. it just get stuck on the sides after 2 sec! and It never turns soft, not even after 1 hour with the strongest blender except by adding some oliveoil.

      P.S lightly roasted sesame tastes nicer and is easier to turn into a softer paste than raw sesame, but we don’t like heating ingredients especially oils or fat

      • michellelfelt says:

        Hi Monica! Yes, I’ve been successful at making creamy tahini in both the food processor and blendtec blender without the addition of oil. These are hulled sesame. I will have to try using lightly toasted sesame to see what the flavor is like. xo

    3. zutsalors says:

      I tried this, and the Blendtec is trying to do it, but the paste is so hot I cannot touch it, and it’s still a paste and not the nice consistency I see in yours. Did you add water or oil? I don’t want to break my poor BlendTec! It is trying sooo hard.

      • I made this in the twister jar with those super helpful ‘scrapers’. I didn’t add any additional oil or water. Perhaps try using less seeds and doing it in batches?? I find that works well with both coconut butter and sesame seed butter…if it’s a little stiff to blend – I take some out and it works much better. Thanks for your comment and good luck!

    4. Efti Hia says:

      I live in Greece and I can find this on any supermarket and grocery store! Feel lucky! Although making it seems easy enough. I’ve wanted to find a vegan substitute for butter other than coconut oil, because I can’t find this easily where I live. I hope that tahini does the trick. Thanks for this recipe

    5. Wendy says:

      I’d like to know the calorie and fat content. Also, how many ounces of the butter does 16 ounces of seeds yield?

      • Michelle Felt says:

        Hi Wendy! Good question. 16 oz of sesame seeds made enough sesame seed butter/tahini to fill a 16oz ball jar. Nutritional info for 1 tablespoon (approximate)// calories: 86 • fat: 7g • potassium: 62mg • fiber: 2g • protein: 3g • calcium: 6% • iron: 2% • magnesium: 3% || enjoy! x