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Tahini Paste

Vegan Recipe – 0 Carb Choices¹
© 2010-2011    Printer Version

Tahini is used often in Asian and Middle Eastern dishes. This is an easy recipe to make but does require a blender. Store opened sesame seeds in your refrigerator in a sealed container. They will turn rancid if left out for a lenghty period of time.
Nutritional Information
Sodium Per Recipe: 2.304 Sodium Per Tablespoon: .288 mg
Nutrient Data Per Serving:
Calories: 15.6
Protein: .407 g
Carbohydrate: .588 g
Dietary Fiber: .27 g
Total Sugars: .033 g
Total Fat: 1.4 g
Saturated Fat: .197 g
Monounsaturated Fat: .534 g
Polyunsaturated Fat: .608 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .009 g
Total Omega-6 FA: 0 g
Calcium: 22.2 mg
Potassium: 11.2 mg
Sodium: .288 mg
Vitamin K: .041 mcg


Makes 1/2 cup
  • 2 Tablespoons sesame seeds (1.98 mg)
  • 1/2 teaspoon sesame oil (trace)
  • 1/4 teaspoon granulated onion powder (.324 mg)
  • 1/4 cup room temperature filtered water (trace)
    Grind sesame seeds in food blender until smooth. Add sesame oil and onion powder. Blend together then add water (if you can while the blender is working) slowly add the water and blend until smooth. You may not need all the water. Test for paste texture. When happy either stop adding water or if necessary add a few more drops.

    ¹Diabetics, 0 Carb Choices for recipe total as well as serving size.