Banana Tahini Smoothie

Tahini in a smoothie? If you’re thinking of the thin, garlicky sauce served over falafel or gyros, think again! This recipe calls for the simple, unseasoned sesame paste that forms the base of that sauce, and that enhances countless other Middle Eastern recipes. In fact, tahini makes a great complement to all sorts of cuisines; if you like it in your smoothie, odds are good you’ll enjoy it in everything from kale chips to caramel sauce.

Combined with banana and date syrup, the tahini lends a warm nuttiness to this smoothie, while balancing the sweetness of the fruit. Look for the simplest tahini you can find, like the one from Soom Foods, which is made with nothing but White Humera sesame seeds.

Tip: For a thick, frosty smoothie, freeze the banana chunks before blending. Only have room temperature bananas on hand? Toss a couple of ice cubes into the blender if you’d like.

1 cup milk or soy milk (or your favorite dairy free milk substitute)
1 medium banana, cut into chunks (about 3/4 cups or 120 grams)
1 tablespoon tahini (sesame seed paste), purchased or​ homemade
1 tablespoon​ date syrup ​(also known as silan or date honey)
Cinnamon to taste (optional)
Steps to Make It
Place the milk, banana, tahini, and date syrup in a blender.

Pulse a few times.

Then blend for 30 to 45 seconds or just until smooth.

Pour into a glass and drizzle with a little date syrup and dust with cinnamon, if desired.

Serve immediately. Enjoy!

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