Tahini Spinach Recipe - Allrecipes.com
Tahini Spinach Recipe
  • READY IN 20 mins

Tahini Spinach

Recipe by  

"This is a quick side dish, or mini meal for people who like Middle Eastern flavors!"

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Place the spinach and water into a saucepan, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 4 to 6 minutes until tender.
  2. Meanwhile, whisk together the tahini, garlic, cumin, paprika, cayenne pepper, and red wine vinegar. Season to taste with salt and pepper. Drain the cooked spinach, and top with the tahini sauce to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2008

I thought this recipe was really good. The cayenne pepper adds a nice little bit of heat. I went back for seconds. Because the first review said it tasted too vinegary I added the red wine vinegar 1/2 Tbs at a time, but I'm pretty sure by the time I was done adding that it was pretty close to the called for amount and I didn't find it overpowering at all.

Most Helpful Critical Review
May 11, 2010

I reduced the vinegar, as suggested, but it was way too tart for me. It made me make a terrible sour face! I couldn't finish it, but my husband liked it ok.


13 Ratings

Apr 07, 2009

Very tasty! I reduced the vinegar to 1/3 cup, and with 1/8t cayenne pepper, it was deliciously spicy and tangy without being overpowering.

Apr 28, 2008

This recipe had way too much vinegar in it. I would recommend using a different thinning agent -- maybe olive oil? -- for this... maybe with a little vinegar.

Apr 03, 2015

I made 2 small changes. I used fresh spinach instead of frozen which I sautéed in about 1 tbs EVO. The other was I started with 1/8 cup of red wine vinegar and added to taste. I probably used about 1/4 cup total. We enjoyed this it was a nice change of pace and I will make it again. Thank you!

Mar 13, 2015

Death by vinegar.I'll try again with a much reduced amount of vinegar!

Dec 18, 2012

We really enjoyed this combination of flavours. It was used as a dip with tortilla chips instead of as a side dish. Some liberties were taken with ingredients: frozen spinach was replaced with fresh, steamed spinach; rice wine vinegar was used instead of red wine vinegar (none in house). Like others, the amount of vinegar was cautiously monitored by taste, but the measurement came out to a little less than what was listed. This recipe is a keeper. It turned out to be a great appetizer, and we'll use it in the future for a side dish.

Sep 06, 2012

With reduced vinegar, this dish was great!


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  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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