A 2-ingredient creamy Middle Eastern spread made with tahini and molasses.

Tahini is a beloved ingredient in many Middle Eastern desserts, like sfouf which is coated in it.

Tahini with molasses (aka debes bi tahini) is a traditional Middle Eastern spread that’s sweet, nutty, and wonderfully rich, like caramel but with more depth. It’s made by mixing creamy tahini with naturally sweet molasses, creating an irresistibly smooth paste perfect for spreading, dipping, or sneaking straight off the spoon.

I genuinely can’t remember a time in my life when this wasn’t around. Mom would whip it up in a flash, smear it onto warm pita bread, roll it up, and send us out the door. I did the same for my son, and I’d wager he’ll carry on the tradition with his kids too. That’s the kind of comfort food this is familiar, and so easy to love.

I make this at least once a month. It lives in a jar in my pantry, ready to go for toast, rice cakes, baked goods, even sliced fruit. There’s no wrong way to eat it, but if I had to pick one, it’s rolled up in soft flatbread as a quick snack.

tahini with molases in a bowl — Once I've mixed the tahini with molasses, I'll always lick the spoon, it's too irresistible.

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

The combination is simple, but the choice of molasses really matters. Traditionally, most Lebanese families (mine included) use carob molasses, it’s dark, rich, and full of earthy sweetness. If you can’t find carob, grape molasses works beautifully too. Here is the molasses I use.

The tahini should be smooth and runny, not stiff or clumpy. I usually give my jar a good stir before mixing to make sure the consistency is right. Here is the tahini I use.

Once combined, the result is a velvety, spoonable spread that’s good enough to eat on its own. And believe me, I often do.

Janelle’s Tips

There isn't a hard set rule re the ratio, I prefer a slightly nuttier version so I normally will mix 60% tahini to 40% molasses, but you can do 50:50 or similar.

Keep it at room temperature - storing it in the fridge will cause it to harden and lose its beautiful texture. It will keep in the pantry for months.

tahini with molasses drizzled through it — Before it is mixed together

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe