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Toast the black sesame seeds in a dry skillet or stainless steel pan over medium-low heat, stirring frequently for about 3-5 minutes until they smell nutty and start to pop slightly. Be careful not to burn them.
Let the toasted seeds cool for a few minutes before blending.
Add the cooled seeds to a food processor or high-speed blender and blend for 1-3 minutes, scraping down the sides as needed.
Once the mixture reaches a brownish sand-like texture, add oil gradually while blending until the mixture becomes smooth and creamy.
Add honey or maple syrup and a pinch of salt, then blend again until combined.
Transfer the paste to a clean glass jar and refrigerate. It keeps for about 1 month.