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I’ve been blabbing about making black sesame tahini for a very long time, and while I highly doubt any of you have been sitting on the edge of your seat waiting. It’s been living rent-free in the back of my mind since I first mentioned it at least two years ago, when I started playing with black sesame paste. The first recipe I ever made was these Black Magic Tahini Cookies!
My next recipe has become world famous. These Black Tahini Brown Butter Chocolate Chunk Cookies are quite literally my favourite cookies EVER. They’re so easy to make and insanely tasty. If you haven’t tried them yet, add them to your list, because they are a whole experience.
One thing that kept coming up in the comments was that many of you couldn’t find black tahini at your local stores. Moments like this remind me how lucky I am to live in such a diverse, multicultural city like Toronto. I can find nearly anything I want, no matter how obscure. However, I know it’s not your everyday ingredient, which is why this recipe is on the website, because my suggestion for things like this will always be… make your own!!
By now, you may have gotten this far in the blog and be asking, “What is black tahini?” and to that, I’ll say it’s pretty much the same as regular tahini, but black! It’s a black sesame seed paste made the same way as regular tahini. Think of it as black tahini, like sesame butter or black sesame seed tahini. Just as peanut butter is made by grinding peanuts, tahini is made by grinding sesame seeds into a smooth paste.
The main difference between the two sesame pastes is the colour of the sesame seeds used. The process is the same, and the colour is different; you may notice a slight difference in smoothness or flavour, but for the most part, they are the same.
This black tahini recipe is unsweetened and works like regular tahini. Add it to cookies, blend it into sauces, stir it into yogurt, drizzle it over oats, or use it anywhere you would use tahini with a little more drama.
You will love this black sesame paste because it is rich, nutty, toasty, and so much more exciting than anything you will usually find in the average pantry. It has a deep roasted flavour that works beautifully in both sweet and savoury recipes. Think cookies, granola, brownies, energy balls, toast, sauces, dressings, yogurt bowls, banana bread, and even ice cream. It is one of those ingredients that instantly makes a recipe feel a little more elevated.
It is bold, beautiful, and incredibly useful. Also, the colour is stunning. Food doesn’t need to be dramatic, but sometimes it helps. I have a couple more recipes featuring this dramatic little black sesame paste for the rest of fall, so stay tuned!
The ingredient list for tahini is short; grab what you need and your food processor.
Start by preheating your oven to 325°F. A lower oven temperature helps toast the seeds gently without burning them. Sesame seeds are tiny, and tiny things love to go from toasted to ruined very quickly.
Pour the black sesame seeds onto a baking sheet and spread them into an even layer. Toast for about 10 minutes. You want them warm, fragrant, and lightly toasted. Because they are already black, you will not see the same colour change you’d get with white sesame seeds, so use your nose.
Carefully transfer the warm seeds to a food processor. Heating the seeds helps them break down more easily, so do not let them fully cool before processing. Warm seeds release their oils better, which helps create a smoother black sesame paste.
Blend until the seeds begin to break down. At first, the mixture will look sandy and crumbly. This is normal. Scrape down the sides as needed and keep going. Add the olive oil and one tablespoon of sesame oil, then continue processing. Trust the process; eventually, the mixture will start turning into a paste. If it still feels too thick or dry, add the extra tablespoon of sesame oil. Blend until you reach your desired texture; this may take a few minutes, but you’ll get there!
Once you’ve finished blending, transfer the black sesame tahini to an airtight container. Store it in the pantry for up to one month. Give it a good stir before using, as the oil and paste often separate (just like with regular tahini).
If you’re curious how to use this black sesame paste, use it like regular tahini, with the added bonus of a visually dramatic result! It’s incredible in cookies like these. It also works beautifully in granola, brownies, protein bars, bark, bliss balls, banana bread, or swirled into oatmeal.
Drizzle it over yogurt bowls, chia pudding, toast, pancakes, or waffles. It is especially good with banana, chocolate, honey, maple syrup, vanilla, coconut, and berries. For savoury recipes, whisk it into dressings, sauces, marinades, or dips. Add lemon, garlic, soy sauce, maple syrup, ginger, or chilli crisp to make a gorgeous sauce for roasted vegetables, noodles, rice bowls, or tofu.
Once you have a jar in the pantry, you will start finding reasons to use it.
What does black tahini taste like? Black tahini tastes nutty, earthy, rich, and deeply toasted. It has a stronger flavour than regular tahini and works beautifully in both sweet and savoury recipes.
Can I use black tahini like regular tahini? Yes. You can use black tahini anywhere you would use regular tahini, but expect a deeper flavour and darker colour.
Can I make this without sesame oil? Yes. You can use all olive oil if you prefer; sesame oil adds extra toasty flavour, but the recipe still works without it.
Can I sweeten this black sesame paste? Yes. This recipe is unsweetened, so you can use it in many ways. For a sweeter black sesame spread, stir in a little honey, maple syrup, or coconut sugar, depending on how you plan to use it.
How long does homemade black tahini last? Store it in an airtight container in the pantry for up to one month. If you prefer, you can also store it in the fridge, but it may become thicker.
Is black sesame paste healthy? Black sesame paste can absolutely fit into a healthy diet. Black sesame seeds contain healthy fats, plant-based protein, fibre, and minerals. Because this paste is made from seeds and oil, it is rich and calorie-dense, so a little goes a long way.
If you make this black tahini, I would love to hear what you think. Leave a rating and review below, and let me know how you used it! Try these black tahini recipes now that you’re equipped!
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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