Tahini recipes will usually call for hulled sesame seeds to make this Middle Eastern tahini paste or tahini butter.
Unhulled sesame seeds are thought to have double the nutrition of hulled, but will come with too many anti-nutrients and a bitter taste.
Unhulled sesame seeds contain a high amount of oxalic acid and phytic acid which are anti-nutrients that block mineral absorption and will cause much digestive distress.
Buying hulled sesame seeds and toasting the hulled sesame seeds is probably your best bet to removing a good amount of the anti-nutrients found in sesame seeds.
Lightly toasting sesame seeds also seems to bring out the flavor in sesame seeds.
Sesame seeds are an excellent source of copper and calcium. They are also a good source of phosphorus, magnesium, iron, and zinc.
These seeds also have a decent amount of B vitamins and selenium.
Sesame seeds come in many colors - ivory, yellow, brown, black,
and red. The darker seeds are said to be more bitter and sometimes are dyed.
Hulled sesame seeds will have less anti-nutrients like oxalic acid and phytic acid compared to unhulled seeds.
And hulled sesame seeds will make a less bitter tasting tahini.
Sesame seeds with the hulls removed are called hulled sesame seeds and
will contain almost 1/2 the amount of nutrients compared to unhulled
sesame seeds, but will contain less anti-nutrients.
Hulled sesame seeds will create a lighter in color and more fluid tahini paste. Unhulled seeds will create a thick paste that looks more like peanut butter in color.