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Homemade Tahini Sauce a simple 2 ingredient recipe perfect for making hummus.

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You can’t deny that hummus is one of those superfoods that us health nuts (or not) can’t get enough of. I remember in college, all the girls at the gym would be like, “omgz, I LUUUURRRRVVVEEEE hummus, I like eat it like everyday! It’s like so filling and like amazing!”

I didn’t know what all this rage over hummus was, I thought it looked gross and like a pale paste that you put on your face at a spa. Yeah, I was totally living under a fossil and didn’t care for it.

UNTIL. They had samples at Costco (aren’t those the best?!) and I fell in love. I wanted their entire tub. I would’ve fought the sample lady for it, ha!

To make hummus, it requires tahini. I didn’t want to spend $7 on a bottle at Whole Foods. I didn’t think I’d be able to use it quickly, so making my own was just easier (it’s TWO ingredients) and I could control how much of it I wanted to make.

5 from 1 vote

Homemade Tahini Sauce

Homemade Tahini Sauce is made with just two ingredients! Learn a quick way to make tahini sauce for the base of hummus and other recipes!
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 1


  • ½ cup (118 g) white, unhulled sesame seeds
  • Olive oil
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  • Toast sesame seeds on low heat in a skillet for 10-15 minutes until seeds are toasted, stirring often, careful not to burn them.
  • Let sesame seeds cool for about 10-15 minutes before putting in food processor.
  • When ready add sesame seeds to food processor and drizzle 3 tbsp. of olive oil to get it started. As it’s processing, drizzle in more olive oil until it comes together in a liquid paste. Not too thin or too thick.
  • This can be covered and refrigerated for a few weeks.


Calories: 430kcal, Carbohydrates: 18g, Protein: 13g, Fat: 37g, Saturated Fat: 5g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 14g, Sodium: 8mg, Potassium: 351mg, Fiber: 9g, Sugar: 0.2g

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The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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  1. I looked this up because I visited a Chick-fil-A for the first time the other day and the chicken tenders were the best I ever have eaten (I am 70 Y.O), so when I was a short distance away, (20 miles) I had what I thought was supposed to be the same thing – WRONG! What happened? Do they have a different menu for high-volume restaurants? So I went back to the first and found disappointment again.
    Well, here is the secret of how you can make Chick-fil-A even better. See, those spices that you recommend (similar to the real thing) loose their flavor when you put them in 375 degree oil, so, the ones I had in the first joint (the one above a chickens’ foot) must have been “double dipped) by accident or carelessness. What ever, can’t wait to try your reciepe and my method, I am sure the spicy flavor will not be tainted by hot oil.

  2. OK – you had me at the homemade tahini. My dear friend Scott makes the best hummus (he’ll be at FBFOrl with me) but the tahini prices kill me here in Philly. You are a lifesaver Julie :)

  3. so glad this was the 2nd recipe i found on your blog!! hummus is my FAVORITE. I make it all of the time. i’ve never made my own tahini before, so thank you for that recipe as well!

  4. I totally adore hummus too! Love it plain, dipped with veggies, in wraps etc.. So SO good! Love this recipe!