Not so hard! And cheaper, fresher, and packaging free! Also freezes well, so you can control food waste.

home made tahini 

How To Make Tahini

Makes 1/2 to 1 cup, depending on the amount of oil used

What You Need

Ingredients
1 cup sesame seeds
2 tablespoons or more mild olive oil, a neutral oil such as grapeseed oil, and/or a small amount of sesame oil
Salt (optional)

Equipment
Measuring cups and spoons
Skillet or rimmed baking sheet
Wooden spoon
Food processor (or mortar and pestle, or blender)
Spatula
Storage container

Instructions

  1. Toast raw sesame seeds (optional): Toasting raw sesame seeds gives the tahini a nuttier flavor. On the stovetop, place the sesame seeds in a dry skillet over medium heat, stirring them frequently with a wooden spoon. Toast the seeds until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely. Alternatively, toast the seeds in the oven: Preheat the oven to 350°F. Spread the sesame seeds on a rimmed baking sheet. Toast the seeds, stirring once or twice, until they are lightly colored (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely.
  2. Place the sesame seeds in a food processor: Place the sesame seeds in a food processor fitted with the S-blade. (Alternatively, you can use a mortar and pestle or a blender, although success may depend on the particular blender.)
  3. Grind the sesame seeds: Process for 2 to 3 minutes until the sesame seeds form a crumbly paste.
  4. Add oil: Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste.
  5. Add more oil (optional): For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached.
  6. Add salt (optional): Add salt to taste and process until combined.
  7. Store the tahini: Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates,  stir to redistribute the oil.

article thanks to: lessons from the kitchen