Breda Fenn
Breda Fenn

I have always been passionate about food and community. I studied culinary management to broaden my skills and knowledge in all things cuisine and hospitality and I relish an opportunity to create in the kitchen. I love to develop recipes with wholefoods that are approachable, authentic and packed with flavour. Bringing people together around the table is important to me and I believe food is the greatest and most accessible tool for generosity and hospitality.

homemade tahini

Tastier and fresher than storebought! 

Tahini is an absolute staple ingredient in middle-eastern cooking. Used for both sweet and savoury, it’s a must have in the pantry for those who love middle-eastern cuisine. Perfect for making all sorts of flavourful food from fresh hummus to nutty tahini cookies and everything in between.

Nothing beats fresh tahini and it’s incredibly easy to make at home in the Vibe Blender. All you need is sesame seeds and some olive oil. When you make it yourself you get to control all of the variables. You can play with flavour and texture to suit your needs. It’s so economical and easy that you’ll find yourself ditching the store-bought and opting to DIY from now on. 

Homemade Tahini

Yields: 1x small 300g jar 



300g/2 cups white hulled sesame seeds, lightly toasted and cooled down.
Extra virgin olive oil 

1 small sterilised glass jar

homemade tahini


1.   Place the sesame seeds into the blender jug and insert the tamp into the lid 
2.   Blend on nut mode at low/medium speed, using the tamp to push the seeds down into the blades until the oils release and it forms a smooth paste. You may need to stop and scrape down the sides occasionally.
3.   For a runnier tahini, add a couple of tablespoons of olive oil and blend on smoothie mode, adding more olive oil until you reach the desired consistency. 
4.   Use straight away or pour it into a sterile jar. It will keep in the fridge for up to a month.


homemade tahini