Yellowbird Serrano Tahini
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Fiery Green Tahini

If we made Yellowbird Tahini, this is what it would feel/taste/look like.

You’ll want to put this on EVERYTHING—sandwiches, crunchy vegetables, chips, tacos, etc. We added Ricotta Cheese to this recipe, but it’s just as delicious when made vegan.

Saves well in the fridge for one to two weeks.

Prep Time: 5 min

Cook Time: 0 min

Servings: 1 ¾ Cups

Yellowbird Serrano Tahini


  • ½ cup tahini
  • ¼ Ricotta (leave out to make vegan)
  • 2 tablespoons EVOO
  • ¼ cup Yellowbird Serrano Hot Sauce
  • 2 large kale leaves
  • ¼ cup filtered water, add more if too thick 
  • Kosher salt to taste



    1. Add all ingredients to the blender and allow to blend to the consistency of smooth peanut butter. Use this as a spread, dip, or drizzling sauce.
      Will save for up to two weeks.