In Greek: ταχινόμελο, pronounced tah-hee-NO-meh-loh
Who needs peanut butter when tahini and honey are available? This combination was frequently eaten separately - dipping a piece of bread into tahini, then following with a forkful of thick honey. Today, it's being commercially produced, but it's simple and easy to make at home. With fewer calories than peanut butter (and no nuts), it's healthy and delicious.
- 1/4 cup honey
- 1/4 cup tahini (light)
The ratio of honey to tahini is a matter of personal preference, and much can depend on the taste of both the tahini and the honey being used. Start with this one to one ratio, and add more honey or more tahini to taste.
The hardest part of this recipe (and it's very easy) is working with thick honey.
- Start with a measuring cup and pour in 1/4 cup of the honey.
- Spoon in the tahini on top to the 1/2 cup mark and then stir to combine well. Stir the tahini in its jar first. The oil will rise to the top while stored and it should be mixed in before using.
- Serve on slices of whole grain bread or toast. (Try adding slices of banana for another great taste.)
Tahinomelo can be stored unrefrigerated for several days, well covered. Stir before using.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|