Colorful Tahini

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When preparing fresh tahini spread at home, it’s important to use high quality raw tahini. I use Tahini Al-Arz*, which is beloved by Israeli chefs, partly for its taste and partly for the fact that it’s considered to be one of the richest in calcium.

  • ServingsServings


Acorn Squash Tahini

  • 2 medium acorn squash
  • 1/4 cup tahini
  • 2 tablespoon water
  • 1/4 teaspoon salt
  • Optional: crushed ginger

Beet Tahini

  • 2 medium beets
  • 1/2 cup tahini
  • 1 teaspoon fresh squeezed lemon juice
  • 1/2 teaspoon salt

Spinach Tahini

  • 500 grams spinach
  • 1/4 cup tahini
  • 1/2 teaspoon fresh squeezed lemon juice
  • 1/2 teaspoon salt

Silan Tahini (Sweet Paste)

  • 1/4 cup tahini
  • 2 teaspoon silan (date honey)


Acorn squash tahini:

Preheat oven to 300 degrees F. Cut 2 medium acorn squash in half and clean out the seedy, stringy insides with a spoon. Roast the squashes in the oven, until it is quite soft. Peel off the skin and mash it with a fork in a bowl. Add raw tahini, a few drops of lemon juice, salt and mix. You can also add a bit crushed ginger.

Beet tahini:

Preheat oven to 480 degrees F. Wrap two medium beets in foil and roast in the oven for about an hour, until the beets are soft. Cut off the skin and process in food processor until you get smooth spread. Add raw tahini, a few drops of lemon juice and salt.

Spinach tahini:

Add 1 kg of spinach to a pre-heated pan with a bit olive oil. When spinach is cooked down put it into a colander and let any excess water drain away. Blend the spinach in a food processor. Add raw tahini, few drops of lemon juice and salt.

Silan tahini (sweet paste):

Mix a teaspoon of raw tahini with a half teaspoon of silan (date honey). If you like it sweeter add more silan.

Note: when you prepare the above spread add only a little tahini and lemon at a time and mix until you reach the desired texture. It’s depend If you like your tahini to be thinner or thicker texture.

* Order Tahini Al-Arz from Amazon