Кунжутная паста

Tahini Paste

Hi friends!
I have one recipe to share – it is a very handy prep. This tahini paste you can use for hummus, for tahini sauce, tahini dip and in other recipes. I even think there are people who would enjoy to eat this paste same way as nut butter –  for crackers, toasts, with fruits… It is good, but for me it is too bitter and too saturated. However, when you add the paste to hummus, or use it for salad dressing – mmm! Cool thing, really.

You will ask: why not to buy tahini in a supermarket? I’ll tell you – it is financially profitable and your end-product belongs to whole-foods, no acids, salt, no water – pure product. I like it!

So this how you make it. This recipe provides you with approximately 400 ml of tahini paste.


Raw Sesame Seeds (4,5 cups)

How to make Tahini Paste

First roast the sesame seeds. This will help to release more oils, and paste will be more fragrant. Don’t worry about huge amount of seeds, as the volume will shrink after blending. Roast seeds tossing them occasionally. This will take for about 15 min. When seeds will get yellowish you can stop roasting.
Your next step – transfer sesame seeds to food processor or blender and process them into a smooth cream.
That’s it! Transfer now tahini paste to a sterile jar and store in refrigerator. It can be stored this way up to a month.

Initially the idea to make home-made tahini paste came to us when we were dining at vegan restaurant Seashells Healthy Living. They made a delicious tahini sauce – not sour, smooth and creamy. Usually we ignore this sauce (this is the traditional accompaniment to falafels), since usually this sauce is very sour, contains preservatives and vinegar, that make it taste awful.  But in this restaurant, tahini sauce was surprisingly fresh and pure, apparently cooked in their own kitchen. So we decided to try to do something like that at home.

We already tried to use this sesame paste to make hummus, tahini sauce and other experimental salad dressings. Cool pasta! And also healthful – sesame is rich in calcium, as you may know.

Do you like this recipe?

If you like this recipe and find it useful, please share your experience in the comments below, or you can also subscribe to my YouTube channel, Facebook Page and Instagram! In Vizzini Journal Facebook Group you can get support and share your personal experience on the way to optimal healthy and fulfilled lifestyle.

I will also appreciate it if you will share this recipe with your friends. Thank you for all your support and for your interest in what I do!

Have a nice day!


Anastassiya Vizzini

I am Anastassiya - Vegan Nutritionist, author and administrator of the Vizzini Journal. I have been vegan since 2017 and I feel the urge to contribute into development of this movement. It is my sincere belief that maintaining vegan lifestyle is something truly self-loving. And I think that self-love is the strongest tool you can use to change the world around you for the better.

Leave a Reply

Your email address will not be published. Required fields are marked *