Tahini Spinach

Tahini Spinach

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HealthyFoodLover 11

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

20 m servings 69 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 13 Ratings

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Most helpful positive review

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 vineg...

Most helpful critical review

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.

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 vineg...

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.

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.

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.

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...

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

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...

With reduced vinegar, this dish was great!

this was pretty good! i changed it a bit. i reduced the amount of vinegar, and i only had white wine vinegar. then i added more olive oil.