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Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and turn light golden in color, 3 to 5 minutes. Be careful; sesame seeds can burn quickly.
Add the toasted sesame seeds to the bowl of a food processor, then process until a crumbly paste, about 1 minute.
Add 2 tablespoons of the oil, then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times.
Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute and add 1 to 2 more tablespoons of oil.
Taste the tahini for seasoning, then add salt to taste. Process 5 to 10 seconds to mix.
Store tahini in an airtight container for one month. It might separate over time like a natural peanut butter would. If this happens, give the tahini a good stir before using it.
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