Tahini dip

Tahini dip

By
From
Feasting
Serves
4–6
Photographer
Elisa Watson

Tahini – a paste made from ground, hulled sesame seeds – has been a staple in the cooking and diets of the Mediterranean and Middle East for thousands of years. It’s best known as an ingredient in hummus but has come to light in recent years as a great dairy substitute in baking, dressings and savoury dishes. Similar in texture to a nut butter, tahini transforms into a creamy dip when mixed with lemon juice, salt and cold water. When using tahini in hummus or to top a meat dish, keep it thick and creamy. As a condiment for pitta or falafel, thin the dip by diluting it with a tablespoon of cold water.

Ingredients

Quantity Ingredient
270g tahini
1 teaspoon sea salt
1 garlic clove, finely grated
125ml iced water
juice of 1/2 lemon

Method

  1. Combine the tahini, salt and garlic in a mixing bowl.
  2. Whisk in the iced water and lemon juice until thick and smooth. You can do this by hand, with a balloon whisk, or using a hand-held blender.
  3. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again