{ingredient} {recipe} Sesame Seed ~ Tahini


in Raw Food Ingredient

Sesame SeedsOne of the wonderful things about Tahini, is that anyone with a blender and some sesame seeds can make it on their own! It’s rich, indulgent, interesting, and a cheap way to add a filling ingredient to dressings, salads, soups, and wraps.

So let’s jump in!

The most basic recipe for tahini is simply sesame seeds ground until soft, but unfortunately this is far too simplified and won’t work in most cases. But don’t you worry, it still is a simple process.

I’ll go ahead and give you some options for either basic tahini or a more complex, but still quite simple tahini recipe. You can interchange them in the vast majority of recipes that call for tahini, but I would recommend using only the more basic one for dessert recipes, with very little salt added.

Keep reading for the recipes, as well as some info on the different colors of sesame seeds…


While the flavor is slightly different, any color while work to impart the flavors desired. You might like to know that black sesame seeds are extra high in calcium and can be fun for making milkshakes — they appear to be like cookies and cream milkshakes!

Another little tip for your regarding black sesame seeds… If you would like to make it extra interesting and make a lighter batch as well as a separate darker batch of tahini, you can then mix the two in an artistic way to plate them. Perhaps even making something that looks like the yin and the yang!



  • 1-2 cups raw sesame seeds
  • 2-4 Tbsp cold-pressed sesame oil
  • Salt to taste


Add the sesame seeds (they can be dry) to your blender. Blend at the highest speed possible, and if you are using a blender such as a VitaMix which has a tamper, use the tamper to keep the seeds moving. You may need to (most likely you will!) turn the blender off several times to scoot the seeds down toward the bottom.


  • As you blend you may add some sesame oil to help the blending process along. You may also (as you blend or later) add salt to taste.
  • Crazy as it may sound, you may add about half a banana to the blender, per cup of tahini to cut the bitterness. Works like a charm! (This is ideal for the lighter colors as the black tahini will obviously look a bit different.)

Tahini{recipe} GOURMET TAHINI

So remember that the above basic recipe will be ideal for any dessert that calls for tahini. This recipe is more of a stand-alone dip (for carrots, celery, crackers, bread, even cakes, YUM!) that is a more savory version of tahini. In addition to all the other options, this makes a great addition to soups, sauces, and salad dressing.

Extra fresh It’s super easy to take some fresh herbs and blend them with this tahini for a refreshing and much lighter (yet still quite filling) dressing.

However you may try the tahini, I hope you enjoy it. It can be such a fabulous addition to your raw(ish) kitchen!


  • 1/4 cup Basic Tahini
  • 1 tsp coconut aminos (optional)
  • 1/8 cup cold-pressed olive oil
  • 2 cloves garlic, minced
  • 3/4 tsp chili powder
  • 1/2 tsp cracked black pepper
  • 1/8 cup parsley, diced

INSTRUCTIONS: Whip with a fork in your serving bowl. (Less dishes!) Garnish with fresh parsley or mint as well as a touch of chili powder and/or cracked black pepper.


  • This will keep in your fridge for up to a week with no problem. If you preserve it with a touch of lemon or lime juice and/or some salt to taste, it will keep for up to 2-3 weeks.
  • You may find that in the fridge, if you have added oil, the layers will separate. This is no problem, just stir before adding to a recipe or enjoying.
  • Enjoy as a sauce or a dip with fresh chopped veggies or even sliced fruits such as pears or apples. You could also drizzle it onto sliced bananas, then top with a raisin.
  • Heard of “ants on a log”? It’s super easy! You add some tahini to the crease of celery, then add something sweet such as honey*, raw agave, coconut nectar, date paste, or banana slices. Just a touch! Finally, add a line of raisins (these guys are your “ants”!) to the top. Yum!
  • Don’t be shy about adding common Middle Eastern flavors to your tahini, such as parsley, mint, garlic, lemon, cumin, cardamom seeds, or even turmeric. Get creative (and let us know how it goes!).


The lovely photo depiction of this recipe is courtesy iStockphoto. The lighting and other details in our photography were simply not good enough to share. We’d love to share a reader photograph with credit to you if you manage to have better luck than we did! :)


PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? This recipe is my own, and I would be so THRILLED if you shared it! You can share it in emails, websites, forums, blogs, etc. as long as you include the below blurb and link to the newsletter along with it.

This recipe was originally created for Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive several fabulous how-to books (including Eva’s popular book “Around the World in 8 Easy Recipes”) when you sign up, as your WELCOME GIFTS!


Cheap? Easy? Decadent? Filling? Fresh? Really?!
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