If you're using unhulled sesame seeds, you may want to toast them first to enhance their flavor. Heat a dry skillet over medium heat and add the sesame seeds.

Toast the seeds, stirring frequently, until they turn golden brown and become fragrant. This usually takes about 5-7 minutes. Be careful not to let them burn.

Once the sesame seeds are toasted, remove them from the heat and let them cool completely. If you're using hulled sesame seeds, you can skip the toasting step.

Transfer the cooled sesame seeds to a food processor or high-powered blender. If you prefer a smoother tahini, you can remove some of the seeds' outer hulls by rubbing them between your hands or using a fine mesh strainer, although this step is optional.

Begin processing the seeds, stopping occasionally to scrape down the sides of the bowl or blender pitcher with a spatula. Depending on your equipment, it may take several minutes for the seeds to break down into a paste.

As the sesame seeds grind, slowly drizzle in the oil. The oil helps to bind the mixture together and create a smooth consistency. Start with 2 tablespoons of oil and add more as needed to achieve your desired consistency.

Continue processing until the tahini is smooth and creamy. If it seems too thick, you can add a little more oil to thin it out.

Taste the tahini and season with salt if desired. Some people prefer their tahini without salt, while others enjoy a bit of seasoning to enhance the flavor. Add salt gradually, tasting as you go, until it reaches the desired level of seasoning.

Transfer the tahini to a clean, airtight container and store it in the refrigerator. Homemade tahini will keep for several weeks, although you may need to stir it before using it as the oil can separate over time.

Use your homemade tahini as a dip for vegetables, a spread for sandwiches and wraps, a base for salad dressings, or as an ingredient in recipes such as hummus or baba ganoush. Enjoy!