Hi Samina, glad my pointers were helpful, in the middle east no one makes their tahini at home as it is neither cost effective nor rewarding in terms of taste and texture. you could buy tahini in any arabic, persian, turkish etc ... grocery stores here in the US ,just google middle eastern groceries or enter the search term tahini + your local zip code and they will pop up . The middle eastern stores charge about $5 per pound and it is cheaper online if you google it well. If Hummus or falafel is on your menu regularly it pays to buy a larger size jar then the 1 pound , tahini can be stored without refrigeration indefinitely , it will not spoil but over time the solid sesame particles will settle to the bottom of the jar , just stir them back into suspension in the thin oily layer above. To make a pound of the 100% sesame paste known as Tahini you will need 1 pound of Hulled sesame seeds, it must be hulled as the skin or hull of the sesame seeds contains 3% oxalates the stuff kidney stones are made of, not a good thing. set an oven on bake to about 180 degrees F, spread the sesame seeds on a baking sheet or aluminum foil and place on the middle rack of the heated oven for 12 minutes, the object here is neither to roast or toast the seeds but to remove the 5% to 7% water inherent in the seeds. Afterwards allow the seeds to cool to room temperature and immediately place them in a high speed blender , you could add a 1/4 cup or so of vegetable oil to the blender prior to placing and pulverizing the sesame seeds as this will help get things churning. Once the seeds are pulverized to a paste you have your home made tahini which you could place in a tight container in your pantry indefinitely. To make a cup of Tahini sauce , dressing or dip ( it is all that, the only difference is the amount of water added) : In a bowl place a pinch of salt and a clove of garlic , mince the garlic and allow it to sit for a couple of minutes , add the juice of half a lemon, add 1/2 a cup of Tahini and stir vigorously for about a minute , the tahini will coagulate and harden, incorporate a 1/2 a cup of water into the stiff tahini by adding the water in increments while stirring. Taste it , if more salt or lemon is desired just add some , too thick or thin add tahini or water , it is that simple. Important note on Tahini consumption, Tahini contains 5% IP6 also known as calcium magnesium phytate , this is the highest content of phytic acid in any oil seed in the universe, phytic acid is a powerful earth mineral chelating phosphate molecule , in tahini it binds in addition to protein, calcium, magnesium, manganese, iron,and zinc. Humans do not poses the enzyme phytase that would allow us to degrade IP6, thus all these bound minerals are not available , we can only digest the attached protein, IP6 replaces the lost protein with a mineral stolen from our diet or our body and exits with it causing mineral deficiencies of all sorts. Tahini will retard cancer growth, melt kidney and balder stones away , cure radiation and lead poisoning , but it will just as easily deprive the body from essential minerals , the loss of zinc alone would cause impotence , infertility , premature loss of hair pigment and prostates problems to name a few. Balanced diet and moderation is key.