This stunningly colorful tahini is as bright and inviting for your palate as it is for your eyes! The purple color comes from ube (pronounced ooh-beh), or purple sweet potato, and it as healthy as it is delicious. I use a powdered ube by a company called Suncore Foods (they list it as purple sweet potato), and you can use more or less of it depending on what shade of purple you’re trying to achieve. The best part of this recipe is that despite how impressive the end result is, it’s incredibly fast and easy to make, with minimal ingredients!
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To begin, add the tahini, water, lemon juice, garlic, salt, and pepper (I use 3-4 cracks of pepper, but you can use more or less depending on your preference) to a food processor and blend until smooth. Add the ube powder and mix a little bit with a fork or spoon just enough so that when you turn on the food processor, the powder doesn’t fly all over inside the bowl. Add more or less depending on what color you’re trying to achieve.
Once the color is fully distributed, taste your tahini to see if it needs more salt or pepper, and adjust accordingly. Transfer to serving bowl and garnish. For the garnish, I like to use a little drizzle of sesame oil, some pumpkin seeds, a leaf or two of cilantro, and another crack of black pepper, but you can honestly use anything you have lying around. A handful of options include (but at certainly not limited to) olive oil, dill, parsley, oregano, crushed pistachios, crushed hempseed, or flax seeds.
Ube Tahini
Equipment
- Food processor
Ingredients
- ½ cup tahini
- 3 cloves garlic, peeled
- 5 Tbsp lemon juice, freshly squeezed
- 1 tsp kosher salt
- freshly ground black pepper, to taste
- 5 tsp ube powder
- 4 Tbsp warm water
Instructions
- Add the tahini, water, lemon juice, garlic, salt, and pepper (I use 3-4 cracks of pepper, but you can use more or less depending on your preference) to a food processor and blend until smooth.
- Add the ube powder and mix a little bit with a fork or spoon just enough so that when you turn on the food processor, the powder doesn't fly all over inside the bowl. Add more or less depending on what color you're trying to achieve.
- Once the color is fully distributed, taste your tahini to see if it needs more salt or pepper, and adjust accordingly. Transfer to serving bowl and garnish. For the garnish, I like to use a little drizzle of sesame oil, some pumpkin seeds, a leaf or two of cilantro, and another crack of black pepper, but you can honestly use anything you have lying around. A handful of options include (but at certainly not limited to) olive oil, dill, parsley, oregano, crushed pistachios, crushed hempseed, or flax seeds.