Homemade Tahini Paste & Sauce Recipe – Sesame Garlic Dip

Last Updated on 4 months by Neha Deshmukh

Homemade Tahini Paste & Sauce Recipe – Sesame Garlic Dip

Hey everyone! I’m so excited to share this recipe with you – it’s for a homemade tahini paste and sauce that’s seriously a game changer. I first started making my own tahini because I couldn’t find a store-bought version that had that perfect, smooth texture and fresh flavour. Trust me, once you try homemade, you’ll never go back! It’s easier than you think, and the flavour is just incredible.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a gateway to a world of flavour! Homemade tahini paste is unbelievably versatile. You can use it in everything from hummus and dressings to dips and desserts. Plus, making it yourself means you control the ingredients and can adjust the flavour to exactly how you like it. It’s a little bit of effort for a huge flavour payoff.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• ½ cup White Sesame Seeds (approx. 90g)
• ¼ cup Olive Oil (approx. 60ml) – plus 2 tbsp extra for storage
• 2-4 Garlic Cloves – depending on how garlicky you like it!
• 1 tbsp Olive Oil (approx. 15ml)
• 2 tbsp Lime/Lemon Juice
• ½ tsp Salt
• ½ cup Water (approx. 120ml) – plus more for adjusting consistency
• 2-3 sprigs Flat Leaf Parsley, chopped

Makes: ½ cup Tahini Paste & 1 cup Sauce
Prep time: 15 minutes
Cook time: 10 minutes
Difficulty: Easy

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

White Sesame Seeds: Types & Toasting

You’ll want to use hulled white sesame seeds for the most neutral flavour and smoothest paste. Toasted sesame seeds have a much richer, nuttier flavour. Don’t skip the toasting step – it really elevates the tahini!

Olive Oil: Choosing the Right Quality

A good quality extra virgin olive oil is best for both the paste and the sauce. It adds a lovely fruity flavour. Don’t use anything too overpowering, though, as you want the sesame to shine.

Garlic: Fresh vs. Jarred

Fresh garlic is always best, in my opinion. The flavour is so much brighter and more vibrant. But if you’re in a pinch, jarred minced garlic will work – just use about 1 teaspoon per clove.

Citrus Juice: Lime vs. Lemon – Regional Preferences

Traditionally, lemon juice is used in tahini sauce, especially in the Levant region. However, I love the slightly different tang of lime! Feel free to experiment and see which you prefer. In India, you might even find variations using a touch of amchur (dried mango powder) for a unique flavour.

Tahini Paste Consistency & Seed Variations

The consistency of your tahini paste will depend on how long you blend it and how much oil you add. Don’t be afraid to add a little more oil if it’s too thick. You can also experiment with black sesame seeds for a striking colour and slightly different flavour profile – it’s gorgeous!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 350°F (180°C). Spread those sesame seeds in a single layer on a baking sheet.
2. Toast the seeds for 5-10 minutes, stirring every 1-2 minutes. You want them to be glistening and fragrant, but be careful not to burn them!
3. Let the toasted seeds cool completely. This is important!
4. Now, add the cooled sesame seeds and ¼ cup of olive oil to your blender. Blend, blend, blend! It will go through stages – crumbly, then pasty, and finally smooth. This can take a few minutes, so be patient.
5. Once you have a smooth tahini paste, it’s time to make the sauce. Add the tahini paste, 2-4 garlic cloves, 1 tbsp olive oil, 2 tbsp lime/lemon juice, and ½ tsp salt to the blender.
6. Start blending again, and gradually add the water, a little at a time, until you reach your desired dipping consistency.
7. Finally, stir in the chopped parsley. Give it a taste and adjust the seasoning as needed.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Smoothest Tahini Paste

Patience is key! Blending for a longer time will result in a smoother paste. If your blender is struggling, add a tiny bit more olive oil.

Preventing Sesame Seeds from Burning

Keep a close eye on the sesame seeds while they’re toasting. Stirring frequently helps to ensure they toast evenly and don’t burn.

Adjusting the Sauce Thickness

If your sauce is too thick, add a little more water, one tablespoon at a time, until it reaches the perfect consistency. If it’s too thin, add a little more tahini paste.

Storing Homemade Tahini

Homemade tahini paste will keep in an airtight container in the refrigerator for up to 2 weeks. The sauce is best enjoyed fresh, but will also keep for up to 3 days. Drizzle a little extra olive oil on top of the tahini paste before storing to help prevent it from drying out.

Variations

Let’s get creative!

Vegan Tahini Sauce

This recipe is already vegan! Just double-check your ingredients to ensure they are vegan-friendly.

Gluten-Free Adaptations

This recipe is naturally gluten-free.

Spice Level: Adding Chili Flakes or Harissa

My friend, Priya, loves to add a pinch of chili flakes or a teaspoon of harissa paste to her tahini sauce for a little kick. It’s delicious!

Festival Adaptations: Middle Eastern & Mediterranean Cuisine

During festivals, my family loves to serve this with a mezze platter alongside falafel, baba ghanoush, and fresh pita bread. It’s a real crowd-pleaser!

Serving Suggestions

Oh, the possibilities! Here are a few of my favourite ways to enjoy this tahini paste and sauce:

• Dipping sauce for pita bread, vegetables, or falafel
• Dressing for salads
• Spread for sandwiches or wraps
• Sauce for grilled meats or fish
• Swirl into soups

Storage Instructions

Store the tahini paste in an airtight container in the refrigerator for up to 2 weeks. The sauce is best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

What is Tahini and where does it originate?

Tahini is a paste made from ground sesame seeds. It’s a staple ingredient in Middle Eastern and Mediterranean cuisine, with origins tracing back to ancient times!

Can I use black sesame seeds for a different flavor?

Absolutely! Black sesame seeds will give your tahini a unique, slightly nuttier flavour and a beautiful dark colour.

How can I tell if my tahini paste is truly smooth?

The tahini paste should be completely smooth and creamy, with no gritty texture. If it’s still a little grainy, blend it for a bit longer.

What can I substitute for lemon/lime juice?

If you don’t have lemon or lime juice, you can use a tablespoon of white vinegar or apple cider vinegar.

How long does homemade tahini paste and sauce last?

Homemade tahini paste will last for up to 2 weeks in the refrigerator. The sauce is best enjoyed within 3 days.

Can I make tahini paste in a food processor instead of a blender?

Yes, you can! A food processor will work, but it may take a little longer to achieve the same level of smoothness as a blender.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!