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Tahini Spinach

Rated as 3.39 out of 5 Stars
37

"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
Original recipe yields 3 servings

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.

Nutrition Facts


Per Serving: 69 calories; 3.3 7.8 4.5 0 78 Full nutrition

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Reviews

Read all reviews 13
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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...

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...

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.

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.

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.

Left out water,used 3tbl rice vinegar and EVO each. Drained 2 13.5oz canned spinach, which I just dumped iñto wet ingredients, stirred and nuked! Garnish with a crumble of chopped hard boiled e...

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!