In a dry cast iron skillet, add the sesame seeds and toast over low heat for about 2-3 minutes. Stir the seeds often with a spatula or gently rock the skillet back-and-forth to keep the sesame from burning.
Off heat, grind the seeds with a pestle and mortar (or a clean coffee grinder) until smooth.
In a medium-size bowl, add all the ingredients from sesame seeds to tahini. Whisk and stir until creamy smooth. Taste and make seasoning adjustments to your own liking.
For thinner texture, add ½ tbsp water a time until desired consistency.
Store in the fridge. Best finish in 1 week.
The texture will become thicker after refrigerated. Thin with more water.