Homemade Tahini Paste | Homemade Condiments & more..

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A decade ago my mom packed lunch box for 3 of us. She made a variety of dishes for our lunch box and I used to wait eagerly for that most soothing bell in the school that would ring continuous for 4 minutes just before lunch break.. Why is it always the most boring subject would be just before the lunch break hour? That’s how it was during my ENTIRE school days! Did you also experience the same?


The moment the bell would ring I would be all ready to run out with my lunch box.


Normally lunch boxes were packed with variety rice, rotis/chapathis, puris and some times even bread sandwich. For rotis/chapathis we never had jam. Those days every thing was homemade. The days mom did not make vegetables or curry as side for rotis, she would mash banana’s along with jaggery with some grated coconut and that was eaten as side dish for rotis. And sandwich were stuffed with grated carrots fry, cucumber. We never had or bought jams, sauces, mayos from store.


Everything is changed now. In this fast life we are all busy and we are all leaning more towards fast food. We look for everything that is ready made and stored. When you read the nutritional facts on the ready made stored bottles, more than half of the stuffs written down are hard to understand.

Condiments can make bland food taste better, But they can also turn an otherwise nutritious meal into a metabolic nightmare, one tablespoon at a time. Small, frequent intake of these can cause cumulative biological effect. This doesn’t mean we can give up store-bought ketchup or mustard any time soon.


Think and plan on what condiments you use on regular basis. You can make them at home and store in in fridge for few weeks or months. You will have to invest a little time in making condiments at home, but I’d say they are totally worth it. The store bought stuff is packed with nasty preservatives, so it’s rather better choice to make them at home.

Today I’d like to share with you all a very very simple and easy recipe which needs just 2 ingredients. Homemade tahini paste. If you thought tahini can be used only in hummus, you are wrong. There are so many interesting dip and spreads that can be made using tahini. To know how to use tahini in dips and sauces, stay tuned.


Recipe source and photography inspiration – daringgourmet

Sesame seeds/til(white) – 1 cup
Extra virgin olive oil – 1 cup


1. Dry roast sesame seeds on low flame until they begin to change color. Remove from heat and let them cool down.


2. In a blender or food processor add roasted sesame seeds and olive oil and pulse until a smooth paste is formed. If you want thicker consistency reduce olive oil by a few tea spoons and if you prefer thin consistency add few more tea spoons of olive oil.


3. That’s it. You homemade tahini is ready. Transfer to a clean sterilized bottle and refrigerate it for weeks to months. I stored for a month in fridge. Haven’t tested storing longer.

With homemade tahini the first thing that would come to your mind is to make hummus. You could also use them as salad dressing, mix it in soup, mix with thick yogurt with other herbs and use it as side for kebabs, drizzle over falafel.





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7 Responses

  1. Wow, this is so easy! Thanks for this Jyothi.

  2. Dolphia says:

    This recipe of yours is going to help so many of my indian friends who do not get tahini easily!

  3. kushi says:

    WOW!Such a beautiful presentation and very useful post. So nicely written. Thanks for share dear

  1. July 9, 2015

    […] 1 cup carrots – 2 large Garlic pods – 4-5 large Dry ginger powder – 1 tspn Homemade Tahini paste – 1 1/2 tbspn Clove powder – 1 tspn Cinnamon powder – 1 tspn Red chilie powder […]

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