16 ounces/ 1 pound Hulled sesame seeds 

Neutral-flavored oil (olive, avocado, coconut or grape seed) 

Pinch of Himalayan salt (optional) increases taste


  1. Toast the sesame seeds. (This step is optional, however, the flavor is so much better when you take the time to toast the seeds first.) Pour the seeds into a wide, dry saucepan over medium-low heat & stir constantly with a spatula until the seeds darken ever so slightly in color and become fragrant.
  2. Pour seeds into a large bowl and let them cool.
  3. Once the seeds are cooled, pour into a blender or food processor and blend until a crumbly paste begins to form.
  4.  Add oil and process into a smooth cream. Start with 2 Tablespoons and add more until you have desired consistency. You will probably use around 3-4 Tbsp. 
  5. While processing, make sure to stop a few times to scrape the bottom and sides of the bowl or pitcher. 
  6. Store in airtight container 1-3 months in refrigerator


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