Gather 2 cups of toasted sesame seeds (preferably from a BCorp) and 2 Tablespoons of extra virgin olive oil.
If not toasted, simply place seeds on dry saucepan over medium-low heat and toast for 4/5 minutes.
Here I used already the toasted seeds from the Spanish brand Ecocesta.

Begin by blending or mixing with a food processor just the sesame seeds until thick and creamy.

Pour in half a Tablespoon at a time of olive oil and continue mixing. You may not need to use all of the olive oil.

Voila! You have your simple tahini recipe. If you like a salty taste, add a pinch. Store refrigerated for up to 3 weeks.