Step 1

Toast or roast the sesame seeds. In a pan - Add sesame seeds to a dry skillet/frying pan and let them toast for 4 to 5 minutes over medium-high heat. Stir almost constantly. They are ready when they become slightly darker and smell really nutty and toasty. In an oven - Preheat to 320°F (160°C) Spread the sesame seeds out on a large rimmed baking sheet. Bake for 3 to 5 minutes or until they become slightly darker and smell really nutty and toasty. For both methods, don't leave them unattended as they can burn easily.

Step 2

Transfer immediately to a plate to stop them from cooking any more. Let them cool for a few minutes before the next step.

Step 3

Add the sesame seeds (and optional sea salt if using) to a food processor and process/blend continuously until completely smooth, creamy, and drippy. This could take up to 10 minutes. If your food processor isn't very powerful it could take a good few minutes more. The key to good tahini is to be patient. Scrape the sides and the bottom occasionally for even mixing. At first, it will look like it's never going to happen and then all of a sudden the clumpy-looking seeds will transform into tahini before your eyes. If your food processor starts to struggle or get hot, turn it off and give it a breather before continuing.

Step 4

Transfer the tahini to a jar or other airtight container for storage.