Let's Eat

Seven top tahina desserts you need to make

The nutty paste is as perfect for sweet finishes as it is for hummus


You say tahini, I say tahina. I've no idea the correct way to say it (going with tahina here) but I can’t get enough of the nutty paste. And not just for hummus and salad dressings.

It’s also a fantastic dessert ingredient and we’ve got the range of recipes to prove it:

First up – my tahina parfait with sesame crunch (above) is a super easy no churn ice cream which can be made (and frozen) in advance. Always a bonus when you’re entertaining.

Even less work is Amelia Saltsman’s halva ice cream sundae, which pairs shop bought vanilla ice cream with smooth raw tahina, sticky sweet silan (date syrup) and crunchy roast pecans. Utterly delicious. (Top tip: this also works with Greek yoghurt for an indulgent but lower sugar breakfast – or dessert)

Shannon Sarna takes her apple crumble up a notch with Hawaj spice (the coffee blend) and tahina for an English/Middle Eastern mash up that’s super comforting.

You don’t even need to turn on the oven for Danielle Oron’s Tahina Mousse Pie, which has that all-important biscuity base (made with Oreo or Bourbon biscuits and a creamy topping packed with tahina and silan.

This is my favourite challah recipe of all time – a paste of tahina and honey gives a sweet nutty vibe (without the nuts) which, if you don’t nosh it all up over Yom Tov, makes the best toast.

Denise Phillips moves the tahina to the crust of her Chocolate Chip Cheesecake Pie, adding it to the vanilla pastry. A whole new level of flavour to enjoy.

And finally, this super simple dip made in minute makes a great addition to a fruit board like the one we created for Rosh Hashanah or as a brunch dip. Perfect for dipping challah or even your Rosh Hashanah apples.

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