I love tahini spread—I use it in multiple recipes on this site. This is my basic recipe, though you can easily buy store-bought prepared tahini. I find that it’s not only more economical but also easier to keep a jar of raw tahini in the pantry (or in the fridge once opened) and make the spread as and when I need it. While prepared tahini—whether homemade or store-bought—keeps only for a short time in the fridge, raw tahini paste keeps for ages.

This recipe is based on the method I learned from the cookbook Zahav by Chef Michael Solomonov, whose tahini technique transformed how I make mine—lighter, creamier, and consistently delicious.

INGREDIENTS:

• 6 tablespoons lemon juice 
• 1 clove fresh garlic minced
• (1 cup) high-quality tahini paste
• 1 teaspoon kosher salt
• 240 ml (1 cup) water, divided; plus more to taste

METHOD:

• Mellow the garlic: Combine the garlic with the lemon juice and let sit for 5 minutes to soften the flavour.
• Mix the base: Add the tahini, lemon juice, and salt to a medium bowl. Whisk together—the tahini will become very thick and lighten in colour.
• Thin the tahini: Slowly pour 60ml (¼ cup) of the water into the bowl, whisking as you go. Gradually add more water, whisking vigorously, until the tahini reaches your desired consistency.
• Taste and adjust: Taste for salt and lemon juice and adjust seasoning as needed.

MAKE AHEAD

Store in an airtight container in the fridge for up to one week. The tahini will thicken as it chills; you can thin it with a little water before serving if necessary.