Why buy tahini when you can make your own at home? It’s easier than you think and you can use this Middle Eastern staple in hummus, baba ghanoush, salad dressings, and more!
Tahini is a Middle Eastern sesame seed paste that has a rich, earthy flavor. It’s included in many of your favorite Mediterranean-inspired recipes, from hummus to baba ghanoush . A good tahini can set you back $10 or more, though, so today I’m going to show you how to make it at home!
You only need two ingredients to make your own tahini, so this recipe is really all about using quality ingredients and the right technique. I use Bob’s Red Mill sesame seeds and a good olive oil, and I always toast the seeds on a baking sheet to amp up their earthy flavor.
Although you could eat tahini on its own, it’s generally used as an ingredient in other recipes. Even the ubiquitous tahini in Middle Eastern restaurants is actually a sauce made with tahini and garlic, lemon juice, and seasonings. In addition to dips like hummus, you can use tahini in Salted Chocolate Chip Tahini Cookies , Vegan Beet Falafel with Harissa Tahini Dressing , and Kale Salad with Sesame Tahini Dressing .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sesame seeds – If your grocery store has a bulk section, you’ll likely find sesame seeds there!
- Olive oil – Use a high-quality extra-virgin olive oil.
How to Make Tahini
Making tahini is an absolute breeze—you’ll never want to buy it again! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F/175°C.
Toast the seeds. Pour the sesame seeds onto a rimmed baking sheet and spread them out so they’re in an even layer. Place the sheet pan in the oven for about 10 minutes, or until the seeds are golden brown and fragrant.
Cool. Remove the sheet pan from the oven and let the sesame seeds cool for 20 minutes.
Puree. Transfer the sesame seeds to a food processor or blender . Pulse a bit to chop them up, then add the olive oil and blend for about 2 minutes, or until the mixture is smooth. Stop to scrape down the sides of the food processor or blender, if needed.
Tips for Success
There’s not much to this recipe, but here are some hints and tips to make sure your tahini turns out perfect!
- Keep a close eye on the sesame seeds. They can go from lightly toasted to burnt super fast! If your oven tends to cook hot, check the seeds at the 8 minute mark, or toast the seeds in a large skillet on the stovetop instead.
- Get the right consistency. Tahini is also called tahini paste , which gives you a good idea of what the consistency should be. If needed, you can add more olive oil as you process it, but it should be smooth and thick, similar to an almond butter.
- No food processor? You can make tahini the traditional way, using a mortar and pestle.
How to Store
Tahini can be refrigerated in a sealed jar for up to a month. If it separates, simply stir it before using.
Can This Be Frozen?
You can freeze tahini in an airtight container, jar, or freezer bag for 3 to 4 months. Let it thaw in the refrigerator and store it there for up to a month after thawing.
Ingredients
- 16 oz sesame seeds , I used an entire container of Bob’s Red Mill Natural Brown Sesame Seeds 455 g
- 3/4 cup olive oil
Instructions
- Preheat oven to 350 ° F/175 ° C.
- Pour all the sesame seeds on a cookie sheet and spread over the entire sheet. Bake for 10 minutes – this process helps to toast the seeds and adds flavour.
- Once finished, remove from baking sheet and allow to cool for 20 minutes.
- Pour sesame seeds into your food processor or blender (I use my Ninja) and turn on, pulsing, then add the olive oil. Blend for about 2 minutes, until creamy, scraping down the edges every now and then.
Notes
Why buy tahini when you can make your own at home? It’s easier than you think and you can use this Middle Eastern staple in hummus, baba ghanoush, salad dressings, and more!
Tahini is a Middle Eastern sesame seed paste that has a rich, earthy flavor. It’s included in many of your favorite Mediterranean-inspired recipes, from hummus to baba ghanoush . A good tahini can set you back $10 or more, though, so today I’m going to show you how to make it at home!
You only need two ingredients to make your own tahini, so this recipe is really all about using quality ingredients and the right technique. I use Bob’s Red Mill sesame seeds and a good olive oil, and I always toast the seeds on a baking sheet to amp up their earthy flavor.
Although you could eat tahini on its own, it’s generally used as an ingredient in other recipes. Even the ubiquitous tahini in Middle Eastern restaurants is actually a sauce made with tahini and garlic, lemon juice, and seasonings. In addition to dips like hummus, you can use tahini in Salted Chocolate Chip Tahini Cookies , Vegan Beet Falafel with Harissa Tahini Dressing , and Kale Salad with Sesame Tahini Dressing .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sesame seeds – If your grocery store has a bulk section, you’ll likely find sesame seeds there!
- Olive oil – Use a high-quality extra-virgin olive oil.
How to Make Tahini
Making tahini is an absolute breeze—you’ll never want to buy it again! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F/175°C.
Toast the seeds. Pour the sesame seeds onto a rimmed baking sheet and spread them out so they’re in an even layer. Place the sheet pan in the oven for about 10 minutes, or until the seeds are golden brown and fragrant.
Cool. Remove the sheet pan from the oven and let the sesame seeds cool for 20 minutes.
Puree. Transfer the sesame seeds to a food processor or blender . Pulse a bit to chop them up, then add the olive oil and blend for about 2 minutes, or until the mixture is smooth. Stop to scrape down the sides of the food processor or blender, if needed.
Tips for Success
There’s not much to this recipe, but here are some hints and tips to make sure your tahini turns out perfect!
- Keep a close eye on the sesame seeds. They can go from lightly toasted to burnt super fast! If your oven tends to cook hot, check the seeds at the 8 minute mark, or toast the seeds in a large skillet on the stovetop instead.
- Get the right consistency. Tahini is also called tahini paste , which gives you a good idea of what the consistency should be. If needed, you can add more olive oil as you process it, but it should be smooth and thick, similar to an almond butter.
- No food processor? You can make tahini the traditional way, using a mortar and pestle.
How to Store
Tahini can be refrigerated in a sealed jar for up to a month. If it separates, simply stir it before using.
Can This Be Frozen?
You can freeze tahini in an airtight container, jar, or freezer bag for 3 to 4 months. Let it thaw in the refrigerator and store it there for up to a month after thawing.
Ingredients
- 16 oz sesame seeds , I used an entire container of Bob’s Red Mill Natural Brown Sesame Seeds 455 g
- 3/4 cup olive oil
Instructions
- Preheat oven to 350 ° F/175 ° C.
- Pour all the sesame seeds on a cookie sheet and spread over the entire sheet. Bake for 10 minutes – this process helps to toast the seeds and adds flavour.
- Once finished, remove from baking sheet and allow to cool for 20 minutes.
- Pour sesame seeds into your food processor or blender (I use my Ninja) and turn on, pulsing, then add the olive oil. Blend for about 2 minutes, until creamy, scraping down the edges every now and then.
Notes
Why buy tahini when you can make your own at home? It’s easier than you think and you can use this Middle Eastern staple in hummus, baba ghanoush, salad dressings, and more!
Tahini is a Middle Eastern sesame seed paste that has a rich, earthy flavor. It’s included in many of your favorite Mediterranean-inspired recipes, from hummus to baba ghanoush . A good tahini can set you back $10 or more, though, so today I’m going to show you how to make it at home!
You only need two ingredients to make your own tahini, so this recipe is really all about using quality ingredients and the right technique. I use Bob’s Red Mill sesame seeds and a good olive oil, and I always toast the seeds on a baking sheet to amp up their earthy flavor.
Although you could eat tahini on its own, it’s generally used as an ingredient in other recipes. Even the ubiquitous tahini in Middle Eastern restaurants is actually a sauce made with tahini and garlic, lemon juice, and seasonings. In addition to dips like hummus, you can use tahini in Salted Chocolate Chip Tahini Cookies , Vegan Beet Falafel with Harissa Tahini Dressing , and Kale Salad with Sesame Tahini Dressing .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sesame seeds – If your grocery store has a bulk section, you’ll likely find sesame seeds there!
- Olive oil – Use a high-quality extra-virgin olive oil.
How to Make Tahini
Making tahini is an absolute breeze—you’ll never want to buy it again! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F/175°C.
Toast the seeds. Pour the sesame seeds onto a rimmed baking sheet and spread them out so they’re in an even layer. Place the sheet pan in the oven for about 10 minutes, or until the seeds are golden brown and fragrant.
Cool. Remove the sheet pan from the oven and let the sesame seeds cool for 20 minutes.
Puree. Transfer the sesame seeds to a food processor or blender . Pulse a bit to chop them up, then add the olive oil and blend for about 2 minutes, or until the mixture is smooth. Stop to scrape down the sides of the food processor or blender, if needed.
Tips for Success
There’s not much to this recipe, but here are some hints and tips to make sure your tahini turns out perfect!
- Keep a close eye on the sesame seeds. They can go from lightly toasted to burnt super fast! If your oven tends to cook hot, check the seeds at the 8 minute mark, or toast the seeds in a large skillet on the stovetop instead.
- Get the right consistency. Tahini is also called tahini paste , which gives you a good idea of what the consistency should be. If needed, you can add more olive oil as you process it, but it should be smooth and thick, similar to an almond butter.
- No food processor? You can make tahini the traditional way, using a mortar and pestle.
How to Store
Tahini can be refrigerated in a sealed jar for up to a month. If it separates, simply stir it before using.
Can This Be Frozen?
You can freeze tahini in an airtight container, jar, or freezer bag for 3 to 4 months. Let it thaw in the refrigerator and store it there for up to a month after thawing.
Ingredients
- 16 oz sesame seeds , I used an entire container of Bob’s Red Mill Natural Brown Sesame Seeds 455 g
- 3/4 cup olive oil
Instructions
- Preheat oven to 350 ° F/175 ° C.
- Pour all the sesame seeds on a cookie sheet and spread over the entire sheet. Bake for 10 minutes – this process helps to toast the seeds and adds flavour.
- Once finished, remove from baking sheet and allow to cool for 20 minutes.
- Pour sesame seeds into your food processor or blender (I use my Ninja) and turn on, pulsing, then add the olive oil. Blend for about 2 minutes, until creamy, scraping down the edges every now and then.
Notes
Why buy tahini when you can make your own at home? It’s easier than you think and you can use this Middle Eastern staple in hummus, baba ghanoush, salad dressings, and more!
Tahini is a Middle Eastern sesame seed paste that has a rich, earthy flavor. It’s included in many of your favorite Mediterranean-inspired recipes, from hummus to baba ghanoush . A good tahini can set you back $10 or more, though, so today I’m going to show you how to make it at home!
You only need two ingredients to make your own tahini, so this recipe is really all about using quality ingredients and the right technique. I use Bob’s Red Mill sesame seeds and a good olive oil, and I always toast the seeds on a baking sheet to amp up their earthy flavor.
Although you could eat tahini on its own, it’s generally used as an ingredient in other recipes. Even the ubiquitous tahini in Middle Eastern restaurants is actually a sauce made with tahini and garlic, lemon juice, and seasonings. In addition to dips like hummus, you can use tahini in Salted Chocolate Chip Tahini Cookies , Vegan Beet Falafel with Harissa Tahini Dressing , and Kale Salad with Sesame Tahini Dressing .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sesame seeds – If your grocery store has a bulk section, you’ll likely find sesame seeds there!
- Olive oil – Use a high-quality extra-virgin olive oil.
How to Make Tahini
Making tahini is an absolute breeze—you’ll never want to buy it again! Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F/175°C.
Toast the seeds. Pour the sesame seeds onto a rimmed baking sheet and spread them out so they’re in an even layer. Place the sheet pan in the oven for about 10 minutes, or until the seeds are golden brown and fragrant.
Cool. Remove the sheet pan from the oven and let the sesame seeds cool for 20 minutes.
Puree. Transfer the sesame seeds to a food processor or blender . Pulse a bit to chop them up, then add the olive oil and blend for about 2 minutes, or until the mixture is smooth. Stop to scrape down the sides of the food processor or blender, if needed.
Tips for Success
There’s not much to this recipe, but here are some hints and tips to make sure your tahini turns out perfect!
- Keep a close eye on the sesame seeds. They can go from lightly toasted to burnt super fast! If your oven tends to cook hot, check the seeds at the 8 minute mark, or toast the seeds in a large skillet on the stovetop instead.
- Get the right consistency. Tahini is also called tahini paste , which gives you a good idea of what the consistency should be. If needed, you can add more olive oil as you process it, but it should be smooth and thick, similar to an almond butter.
- No food processor? You can make tahini the traditional way, using a mortar and pestle.
How to Store
Tahini can be refrigerated in a sealed jar for up to a month. If it separates, simply stir it before using.
Can This Be Frozen?
You can freeze tahini in an airtight container, jar, or freezer bag for 3 to 4 months. Let it thaw in the refrigerator and store it there for up to a month after thawing.
Ingredients
- 16 oz sesame seeds , I used an entire container of Bob’s Red Mill Natural Brown Sesame Seeds 455 g
- 3/4 cup olive oil
Instructions
- Preheat oven to 350 ° F/175 ° C.
- Pour all the sesame seeds on a cookie sheet and spread over the entire sheet. Bake for 10 minutes – this process helps to toast the seeds and adds flavour.
- Once finished, remove from baking sheet and allow to cool for 20 minutes.
- Pour sesame seeds into your food processor or blender (I use my Ninja) and turn on, pulsing, then add the olive oil. Blend for about 2 minutes, until creamy, scraping down the edges every now and then.
Notes
How To Make Tahini (2 Ingredients)
Ingredients
- 16 oz sesame seeds I used an entire container of Bob’s Red Mill Natural Brown Sesame Seeds 455 g
- 3/4 cup olive oil
Instructions
- Preheat oven to 350 ° F/175 ° C.
- Pour all the sesame seeds on a cookie sheet and spread over the entire sheet. Bake for 10 minutes - this process helps to toast the seeds and adds flavour.
- Once finished, remove from baking sheet and allow to cool for 20 minutes.
- Pour sesame seeds into your food processor or blender (I use my Ninja) and turn on, pulsing, then add the olive oil. Blend for about 2 minutes, until creamy, scraping down the edges every now and then.
Notes
Nutrition
How To Make Tahini (2 Ingredients) https://jessicainthekitchen.com/how-to-make-tahini/ February 2, 2022
This classic vegan banana bread recipe is super-moist, flavorful, and best of all, easy to make in one bowl with pantry staples! It’s dairy-free and egg-free, with the option to make it gluten-free.
This one-bowl vegan banana bread is such a treat. You can make homemade banana bread without a sink full of bowls to wash afterwards, and you can do it all with simple pantry ingredients. It’s also a treat because, well, it tastes amazing! Soft, moist, and packed with flavour, just as a classic banana bread loaf should be. Sometimes, simple is best. Especially when it comes to banana bread.
Things to Love About This Easy Vegan Banana Bread
- Mix the batter in one bowl. No matter how much I love to bake, cleaning can be a slog. Most recipes require at least two mixing bowls (one for the dry ingredients and another for the wet ingredients), but not this one. There’s only ONE bowl to clean afterward.
- Cozy banana flavours. I add extra vanilla to my banana bread; it’s not enough to compete with the banana flavor, but just enough to complement it.
- Have fun with mix-ins. If you like, you can add chopped nuts, chocolate chips, or cinnamon for a spiced bread, but you can’t go wrong making the recipe without any embellishments either.
(PS – For an even speedier take on banana bread, try my Banana Bread Mug Cake !)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions, and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Brown sugar – Alternatively, you can use coconut sugar .
- Coconut oil – I used coconut oil, but feel free to use any oil you have on hand. Note that if you use virgin coconut oil, it will add a hint of coconut flavor.
- Flax eggs – A flax egg replaces a traditional egg in this easy vegan banana bread recipe. Here’s how to make flax eggs . You could also use a chia egg.
- Mashed bananas – Use very ripe bananas, with black skin if possible. You want them so ripe that you would need a spoon to eat them. These make the sweetest and moistest banana bread.
- Almond milk – Or another plant-based milk, like oat, soy, or cashew milk.
- Vanilla extract – You can also use an equal amount of vanilla paste, almond extract, or vegan butter flavouring.
- All-purpose flour – I used all-purpose flour for this recipe because I know it’s what most of us have on hand. You can easily substitute Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make gluten-free banana bread .
- Baking powder and salt – Helps the banana bread rise nicely. Make sure your baking powder isn’t old or expired, or your bread may fall flat.
- Optional add-ins – Cinnamon, 1/2 cup chocolate chips, and/or 1/2 cup nuts, like walnuts, pecans, or almonds. You can add just about anything you’d like to your banana bread batter. Dried fruit, shredded coconut, fresh berries, etc. (blueberry or strawberry banana bread is always a delicious change-up!).
Can I Use Frozen Bananas?
Yes! Freezing bananas is a great way to have them on hand for last-minute banana bread cravings. If you’re using frozen bananas in this recipe, make sure they’re fully thawed before you mash them for the banana bread batter.
How to Make Vegan Banana Bread
Ready for the easiest quick bread you’ve ever made? Here’s how to make my one-bowl banana bread recipe. This vegan banana bread is super forgiving, and I’ve included notes and tips along the way to ensure yours turns out perfect!
Whisk the flax eggs, coconut, and sugar.
- Prepare. Preheat your oven to 350ºF and spray a 9×5-inch loaf pan with cooking spray or oil.
- Mix the wet ingredients. Place the flax eggs, sugar, and coconut oil in a large mixing bowl or the bowl of a stand mixer. Whisk for 3 minutes on medium speed, then add the bananas, almond milk, and vanilla. Whisk for another minute, then scrape down the sides.
Add the dry ingredients.
- Add the dry ingredients. Add the flour, baking powder, cinnamon, and sea salt. Mix for another minute on medium speed, or until just incorporated. Scrape down the sides and fold in the chocolate chips or nuts, if you’re using them.
- Bake. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle chopped pecans on the top if desired and bake for 60 minutes, or until a toothpick comes out with a few crumbs. For the last 20 minutes of baking time, tent the banana bread with foil to prevent the top from burning.
- Cool. Let the bread cool in the pan for 10 minutes, then carefully remove the bread from the pan and let it finish cooling on a wire rack before serving.
Tips for the Best Vegan Banana Bread
- Weigh the ingredients . It makes life easier, you don’t have to use all those measuring cups, and your bread is guaranteed to come out perfectly!
- Try not to overmix the batter. Fold the dry ingredients into the wet ingredients only until no streaks of flour are left, but don’t overmix. If you’re folding in add-ins like nuts or chocolate, you can do this even before the flour is 100% incorporated to avoid overworking the batter, which can make the banana bread dense.
- Don’t overbake. Everyone wants their banana bread on the moist side, so don’t keep it in the oven too long. This will come out a little underbaked, but the residual heat will keep baking the loaf even after you pull it out of the oven.
- Make it your own! There are so many ways to customize banana bread. You can use fresh bananas as described above or thawed frozen bananas; swirl in pecan butter , add cocoa powder, or use any of the add-ins listed in the recipe.
How to Store
- Store at room temperature. Wrap your banana bread or put it in a container with the lid slightly open. Store it on the counter at room temperature for 3 to 4 days. It will last up to a week in the fridge, but it’s likely to get dry, so I recommend storing it at room temperature.
- Freeze it. Vegan banana bread freezes beautifully! Wrap it well and pop the loaf in the freezer for up to 3 months. Let it thaw at room temperature before serving.
More Quick Bread Recipes
- Vegan Chocolate Banana Bread
- Easy Vegan Zucchini Bread
- Vegan Chocolate Chip Pumpkin Bread
- Easy Lemon Blueberry Bread
Ingredients
- 1 cup organic brown or coconut sugar , (200g)
- 1/2 cup coconut oil, melted , (100g) or other oil
- 2 flax eggs*
- 3/4 cup mashed bananas , very ripe bananas – with black skin if possible
- ¼ cup non-dairy milk , such as soy milk, almond milk or oat milk
- 2 teaspoons vanilla extract or paste
- 2 ¼ cups flour , I used regular all-purpose flour (so roughly 284g) or 10 ounces
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- optional: cinnamon, 1/2 cup chocolate chips and/or 1/2 cup nuts
Instructions
- Preheat the oven to 350°F/180°C. Spray a 9×5 loaf pan with an oil Spray to prepare it. Set aside.
- In a large mixing bowl or bowl of a stand mixer, add the flax eggs, sugar and coconut oil. Mix together with a whisk for about 3 minutes on medium speed until all fully incorporated.
- Add the bananas, non-dairy milk and vanilla and whisk in for 1 minute until fully incorporated. Scrape down the sides.
- Add in the flour, baking powder, cinnamon (optional but recommend) and sea salt and mix for another minute on medium speed until just incorporated. Scrape down the sides again. If adding the nuts or chocolate chips, fold them in now.
- Pour the batter into the loaf pan and use your spatula to smooth down the top. If using, sprinkle chopped pecans on top.
- Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. For the last 20 minutes, tent the banana bread with some foil so the top and nuts on top (if using) don’t burn.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
