Middle Eastern Spreads | NY Food Journal

Pomegranate Tahini

Course Appetizer
Cuisine Middle Eastern
Servings 6 servings


  • 3/4 cup tahini
  • 2 cloves  garlic
  • 1/2 cup parsley mint, or a combination of the two
  • 2/3 cup Greek Yogurt
  • 1/4 cup lemon juice plus grated zest of 1 lemon
  • 1 teaspoon pomegranate molasses
  • About 3/4 cup wate


  1. Mince the garlic cloves and roughly chop the herbs.
  2. In a large mixing bowl, add the tahini, garlic, herbs, yogurt, lemon juice and zest, pomegranate molasses, and some salt and pepper. Stir well as you slowly add the water. You want to end up with a thick but pourable consistency, similar to honey. Stop adding the water when you reach the desired consistency.
  3. Serve, topped with smoked paprika.