Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.
Blender
💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2
Taste and adjust the seasoning.
3
Mix the tahini, crumbled halva, honey, olive oil and lemon juice and season with salt, until you get an even, smooth spread.
4
Keep the spread in a closed jar in the fridge up to two weeks.
JarRefrigerator
551calories
12 gprotein
30 gcarbs
43 gfat
● protein 9%● carbs 22%● fat 69%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Raw tahini: measured in cup in this recipe: 1 cup = 240 g · 665 kcal per 100 g · More about Raw tahini →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Halva: measured in cup in this recipe: 1 cup = 150 g · 522 kcal per 100 g · More about Halva →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (2)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Jar· Also works: Storage container (None)
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