Just to clarify as this might be confusing for some, Tahini is the name of Sesame Paste (ground sesame seeds, or sesame seed butter). You can buy this in the store or make it yourself the same way you make nut butters. I’m using the bought type.
Tahini Dip is tahini mixed with other ingredients to make it smooth like a dip. This is a very versatile recipe and here are some of my favourite ways to use tahini dip:
- as a salad dressing
- drizzled over roasted veg
- drizzled over fish or meat
- in kebabs or in sandwiches
- as a dip for veggie sticks (carrots, cucumbers, etc)
- eating it straight. because delicious.
I’m glad to be sharing some delicious & healthy greek recipes with you guys, being greek myself, I like to share some of my culture! i hope you enjoy this recipe and do tell me what you like to eat tahini dip with!
- 3 tablespoons tahini (sesame seed butter/paste)
- 2-3 tablespoons olive oil
- 2-3 tablespoons lemon juice
- 1-2 large garlic cloves (to taste)
- 2-3 tablespoons hot water
- 1 tsp of himalayan salt
- Add the tahini, olive oil, and lemon juice to a food processor. Process until combined well. At this point it should still be pretty thick.
- Scrape down the sides, mix up the mixture, and process again. Then add your water and keep processing.
- You have to adjust the ingredients to get your desired consistency. Ideally, the dip should be slightly runny. Add more water/lemon juice/olive oil if it is too thick, or more tahini paste if it super runny (although i doubt it will be).
- Once you get the consistency right, put it in the fridge for about 15-30 minutes, but no more than that. It should thicken up a little once you take it out, so add some more water if needed.
- Add your salt, mix it up, then pop it in a bowl. You're done! Store in the fridge, it should last around 5-7 days.