Everyone has a preferred tahini. It’s a matter of taste, but it’s also an opportunity to new variations and endless originality. In the beginning, we recommend starting with the classic, original tahini before attempting to improvise. Do not make bold attempts before you know that you can make a good, classic and professional tahini. Prepare the ingredients in the right order Although it can be less convenient and perhaps a bit more difficult, we suggest making tahini using the ingredients in the correct order and in the recommended way. First and foremost, do not use a food processor. If you do not want to do it manually, get a Tahini Maker. Add the tahini to the liquid instead of the opposite and the lemon and garlic after the salt rather than before.