Tahini Recipes

These recipes are very easy and quick to prepare.

Basic Tahini Recipe
Tahini with Cherry Tomatoes and Jalapeno Pepper
Tahini Cookies

Basic Tahini Recipe

tahini recipe

Taste the raw tahini to make sure it is nutty, not bitter.

Serves approximately 4

1 cup tahini (stirred before measuring)
Lemon juice from ½ - 1 lemon
1-2 crushed garlic cloves
Salt to taste
1 teaspoon olive oil (optional)
Zhug (optional)


  1. Using a fork, mix tahini with lemon, garlic and salt. Slowly add ½ cup cold water. The tahini will get thick and lumpy and will change color.
  2. Keep mixing and adding water a bit at a time, and the consistency will get smoother, until you reach the desired consistency.
  3. Mix in salt, olive oil, and if you like it spicy, my father-in-law likes to add a small spoonful of zhug or some white pepper.

Variations: For “green tahini” (techina yerooka), finely chop a bunch of parsley, mint and cilantro and mix with the tahini. Other optional seasonings include ½ teaspoon cumin, or a pinch of cayenne pepper.

Tip: If you’re making a large amount, or making green tahini, you might want to use a blender instead of whisking it by hand. Follow the above directions, substituting ice cubes for the cold water.


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Tahini with Cherry Tomatoes and Jalapeno Pepper

Translated and adapted from Al HaShulchan magazine, October 2008

Once you understand the basic recipe, the opportunities for making variations are endless.

Serves 8

1 pound / ½ kilo cherry tomatoes
1 bunch flat-leaf parsley
1 bunch cilantro
3 garlic cloves
1 red jalapeno chili pepper (or regular chili pepper)
Juice from 2 lemons
Raw tahini (mix it first)


  1. Blend all of the ingredients aside from tahini and the salt in a food processor.
  2. Add the raw tahini until you get the desired consistency, and season with salt to taste.


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Tahini Cookies

My mother-in-law makes these often. Topped with powdered sugar, they are the perfect complement to a cup of tea or coffee.

Makes 50 – 60 cookies

200 grams / 7 ounces/ 1cup softened butter or margarine
3 cups flour
200 grams / 1 cup sugar
1 cup raw tahini
10 grams / 2 teaspoons baking powder


  1. Preheat the oven to 170º C / 338º F
  2. Mix all ingredients well. The dough will feel slightly dry, but will become stickier when you form the cookies.
  3. Wet hands slightly and take small amounts of dough, form into balls the size of golf-balls, and the dough will become more sticky. Place each ball on a baking sheet and press flat with a fork, creating a criss-cross pattern.
  4. Bake the cookies for 14-17 minutes, and remove them from the oven before they turn golden. (If they brown too much, the tahini will taste bitter).
  5. Leave the cookies on the cookie sheet until they cool completely. Once cooled, dust with powdered sugar.

Variation: Press ½ peeled almond in the center of each cookie before baking.


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