How to Make Tahini Without Adding Oil

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Want more protein, fiber, iron, and calcium? Yes Please!
Learn how to make tahini, here’s an easy tahini recipe you can make fast.
It’s not like other tahini sauce recipes out there because there’s an interesting twist to it, so it’s even healthier than ever!

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How to Make Tahini - Healthier, Creamier, Smoother!

Do you love tahini?

If you’re wondering how to use tahini, well, there are so many ways. You can add it to your recipes for that fascinating flavor and aroma.

It’s a great dip, dressing, and sauce that you can use for your salads, vegetable sticks, and for making hummus.

But what makes this homemade tahini even better and healthier is that it’s oil-free. Yes, you can make tahini without oil, and it’s still just as smooth, creamy, and tasty as ever.

Tahini Ingredients and Steps to Make the Best Homemade Tahini

Did you know that tahini is packed with vitamins and minerals?

Just one tablespoon of tahini everyday will give you more calcium than your cheese stick! It’s also packed with protein, iron, and magnesium.

To make tahini paste without oil, you will need just one ingredient - white sesame seeds.

Basically, that’s what tahini sauce is - roasted sesame seeds or sesame seed paste.

Put two tablespoons of your roasted sesame seeds into a blender, pop the lid on, and start blending it all up.

You’ll notice that after a few seconds of blending, your sesame seeds will start to look like very fine powder. Scrape the sides down and blend some more.

There’s no need to add oil because the seeds have their own oil, which will make this tahini creamy.

Just keep scraping the sides down and continue blending until it becomes smoother and creamier like a paste.

You can also add some salt if you want, especially if you are using this tahini paste as a dip.

It will take about 5 minutes before it becomes creamier, so just keep scraping and blending until you get the consistency that you want.

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Hi from the UK. This is just what I was looking for. Amen to real nutrition. I cured my Asthma with organic fruit, veg and wild herbs.
I'm sharing you channel with my gardening group. ♥️

ButterflyLullabyLtd

I am from India.
My friends in Middle-East always use Olive oil while having Tahini (copying what Arabs are doing).
I was confused if I didn't use any oil, while making Tahini would it work or not.
It was a new information that white Sesame seeds has oil in it; so, no oil is needed while blending it, like Peanuts (tried making Peanut-butter without any other ingredient [other than peanuts] and it worked well).

letslearnmalayalam

I've been making tahini for a long time. I always use Canola oil. But I have never seen anyone processing the sesame seeds at such speed. It takes me ages to "crush" the seeds properly. You seem to have done it in seconds. I use a food processor. I have come to the conclusion that the secret lies in the blender you use. I need something more powerful than a mere food processor. Thanks for the video.

jomichat

I roasted the seeds first which were very fragrant the turn out was an enlightening experience

foff

Wonderful technique
Making it right now 😊

arifmatin

Wow great recipe ❤ but should we store it in the refrigerator

sheelamomotaz

You got yourself here a new subscriber. I am going to try this for sure. Thanks for sharing. I love when I here people talk about the Lord so boldly.

daledecruzelite

Is that a grinder you are using? I just bought a grinder, but I've noticed that the blades don't detach, and the bowl doesn't detach. I'm wondering how to easily clean it. Thank you for this recipe. What has turned me off regarding tahini recipes is the added oil. Sesame seeds already have a large amount of saturated fat (15% saturated fat, 41% polyunsaturated fat, and 39% monounsaturated fat – the last two are good fats). I have drastically reduced saturated fat (plus white sugar, excess salt and processed foods) from my diet. When I did reduce these unnecessary elements, I was only doing it for health purposes. After several weeks, I noticed my clothes were loose. I weighed myself, and I had lost 13 pounds. I continued my diet (which I want to keep for life) and I've lost another 11 pounds. I wasn't considered heavy before I altered my diet, but now, I'm definitely considered thin. My body mass index (BMI) is 18.5. This weight loss occurred between February 2024 and mid July 2024. My conclusion is that when I don't eat saturated fat, white sugar, excess salt and processed foods – the additional weight fell off my body like water off a goose's back.

jupru

I'm Lebanese, I don't know why people add oil, it's not part of the recipe.

May-May

What better than awesome healthy food with Gods blessings. Thank you. God bless you.

ScottK

Thank you, I enjoyed your video. I liked the way you did it naturally.

rositamendes

I think I want to add it to my bulletproof coffee.

francruz

I know oil and water dont mix... but I'm curious if a spoon of water would help with the blending bit? So you dont have to scrape it so much. Also do you mind sharing the name of that blender please? God bless you and yours.

CaraDees

Thats great im looking for one with no vegetable oil but can we put little bit sesame or avocado oil and can we keep it as powder and how can we use the powder after, so can we add water and little oil before using it ? thanks a lot

amyhammoud