This simple, nourishing spread combines the nutty richness of tahini with the natural sweetness of raw honey — a grounding treat that’s high in minerals and easy to digest when paired with calcium-rich dairy.I like to drizzle a couple of spoonfuls of this over strained goat’s yoghurt or enjoy it on its own in a bowl with a cup of milk kefir. Some enjoy adding a touch of cocoa for depth, but you may find the pure flavour of tahini and honey even nicer without it — more delicate and more versatile.
Equipment
Mixing bowl
Spoon or whisk
Jar for storage
Ingredients
1 cup tahini (hulled or unhulled — see notes)
2–4 tbsp raw honey, to taste
A pinch of salt
Optional: ½ tsp cocoa powder (but try it first without — many prefer the clean sesame flavour)
Method
In a bowl, stir tahini, honey, and salt together until smooth and fully combined.
Taste and adjust sweetness if desired.
If using cocoa, sift it in and stir thoroughly — but note that it darkens the flavour and can overpower the sesame’s subtlety.
Enjoy immediately or store in a jar in the fridge for up to 2 weeks.
Tips
Pair with cultured cream, yoghurt, or kefir on the side to boost calcium and help counteract any natural oxalates or phytates in the sesame.
If using unhulled tahini, consider fermenting it first to make minerals more bioavailable.
Spread on apple slices, spoon over Greek yoghurt, or enjoy straight by the spoonful.
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