I always see recipes calling for tahini, but they always refer to the store-bought variety. I make my own all the time. You can use black or white sesame seeds. Here’s how:
¾ cup raw sesame seeds, black or white, soaked in enough water to cover them, for about 30-40 minutes
2 tablespoon olive oil
pinch sea salt
Blend soaked sesame seeds, with their water, olive oil and salt. Add filtered water until the tahini has reached the desired consistency. It is ready now for any recipe calling for tahini. If you plan to use it for a sweet recipe, omit the salt. If you have cold pressed sesame oil, use that instead of the olive oil.