Updated: Feb 22
I started to sell homemade sweet tahini spreads in farmers' markets in the fall of 2017 when most Americans recognized tahini as a key ingredient in hummus and had a hard time thinking about it in a sweet context. In Eastern Mediterranean countries and across the Middle East, tahini mixed with sweet dates or carob syrup is often served in breakfasts, or after a meal as a sweet dip for bread. In Israel, halvah spread (a spreadable version of the hard candy) is sold in grocery stores. The commercial version is unfortunately loaded with sugar and additives, but today every Israeli child is well familiar with the flavor of the clean version, as daycares serve tahini with date syrup, prepared in-house, as a nutritious snack.
When you make your own sweet tahini spread, all you need is good tahini and a natural sweetener: raw honey, maple, date or carob syrup, or agave. Read the nutrition label carefully to make sure your sweetener doesn't contain added sugars.
Enjoy your sweet tahini spread on your morning toast, drizzle it on a pancake, top it on ice cream, add a spoonful to your breakfast bowl, or dip fruit in it.
Makes 1/2 cup
1/2 cup (120 gr) tahini
2 Tablespoons of raw honey/pure maple/date syrup/carob syrup.
Optional: 1 Tablespoon sesame seeds
Combine tahini and sweetener in a bowl. Stir until well combined. Taste and add more sweetener if desired.
If using sesame seeds, lightly toast them in a dry pan on medium heat. Stir frequently, until seeds just start to turn light golden brown. Remove immediately and blend into the tahini mixture.
Transfer ready spread into a small glass jar, and store at room temperature
Sesame contains more oil than most nuts and seeds, this plant-based fat tends to separate, creating a thick solid mass at the bottom of the jar. Most commercial manufacturers add hydrogenated oils to maintain the smooth, creamy texture, but when you make a small batch of spread for your own home consumption, you don't want all of that. Stir well or place the jar in a warm bath (a bowl filled with hot water, avoid liquid entering the jar) if your spread becomes solid or crumbly over time.