Colorful Tahini - Joy of Kosher

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.

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Ingredients

Acorn Squash Tahini

  • 2 medium acorn squash
  • ¼ cup tahini
  • Freshly squeezed lemon juice
  • ¼ teaspoon kosher salt
  • Optional: crushed ginger

Beet Tahini

  • 2 medium beets
  • ½ cup tahini
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon kosher salt

Spinach Tahini

  • 500 grams spinach
  • Extra-virgin olive oil
  • ¼ cup tahini
  • ½ teaspoon freshly squeezed lemon juice
  • ½ teaspoon kosher salt

Silan Tahini (Sweet Paste)

  • ¼ cup tahini
  • Freshly squeezed lemon juice
  • 2 teaspoons silan (date honey)

Preparation

Acorn squash tahini

1. Preheat oven to 300° F.

2. Cut acorn squash in half and clean out the seedy, stringy insides with a spoon. 

3. Roast squashes in the oven until quite soft.

4. Peel off the skin and mash squash with a fork in a bowl.

5. Add raw tahini, a few drops of lemon juice, ginger, and salt. Mix.

Beet tahini

1. Preheat oven to 480° F.

2. Wrap beets in foil and roast in the oven for an hour, until soft.

3. Cut off the skin and process in food processor until smooth.

4. Add raw tahini, lemon juice, and salt. Mix.

Spinach tahini

1. Pre-heat a medium saucepan with a small amount of olive oil.

2. Add spinach. When spinach is cooked down, allow to drain in a colander.

3. Blend spinach in a food processor. Add raw tahini, lemon juice, and salt.

Silan tahini (sweet paste)

1. Add a few drops of lemon juice to tahini.

2. Mix in small amounts with silan until desired texture.