Toast the sesame seeds (optional): Toasting the sesame seeds can enhance their nutty flavor. To do this on the stovetop, heat a dry skillet over medium heat. Add the sesame seeds and stir frequently with a wooden spoon. Toast the seeds for about 5 minutes, until they release a fragrant aroma and achieve a light golden hue—avoid browning them. Transfer the seeds to a large plate or tray and allow them to cool completely. Alternatively, you can toast them in the oven. Preheat the oven to 350°F, spread the sesame seeds on a rimmed baking sheet, and toast for approximately 5 minutes, stirring once or twice, until lightly golden and fragrant. Cool the seeds thoroughly on a plate or tray.

Prepare the sesame seeds: Place the cooled sesame seeds into a food processor fitted with an S-blade. For those without a food processor, a mortar and pestle or high-powered blender can also be used, though results may vary.

Grind the seeds: Process the sesame seeds for 2 to 3 minutes, stopping as needed to scrape down the sides, until the seeds break down into a coarse, crumbly paste.

Incorporate the oil: Add 2 tablespoons of your chosen oil to the food processor. Continue processing for another 1 to 2 minutes, scraping the sides occasionally, until the mixture develops into a thick and relatively smooth paste.

Adjust the consistency (optional): For a thinner tahini, add additional oil, 1 to 2 tablespoons at a time, blending until the paste reaches your preferred texture.

Season with salt (optional): Add salt to taste, then process briefly to ensure it’s evenly mixed throughout.

Store the tahini: Transfer the finished tahini into a jar or another airtight container. Keep it refrigerated, where it will stay fresh for a month or longer. If the paste separates over time, simply stir it to reincorporate the oil before use.