5-MINUTE DREAMY TAHINI DIP
This 5-Minute Dreamy Tahini Dip recipe is quick and easy to make in the blender, it's naturally gluten-free and vegan, and it goes with just about everything.
Provided by Ali
Time 5m
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender, and puree until smooth. Add extra water, if needed, to thin the dip out to your desired consistency.
- Taste and season with salt and pepper as needed.
- Serve immediately with your favorite dippers (see ideas above). Or refrigerate in a sealed container for up to 3 days.
FAVA BEANS IN TAHINI SAUCE
A delicious recipe I learned from an Egyptian friend. If you don't want a strong garlic taste, feel free to cook the garlic with the onion. You can stuff this mixture into a pita, add a dollop of plain yogurt, and enjoy!
Provided by MYSTICALRIVER
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in small to medium saucepan over medium-high heat. Cook onion in oil until softened.
- Stir in the beans and lemon juice. Next, stir in the tahini until mixture is thick. Then, add the garlic, and cook for a few minutes more. Season to taste with salt and pepper.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 22 g, Fat 14.3 g, Fiber 6.3 g, Protein 9.7 g, SaturatedFat 2 g, Sodium 500.4 mg, Sugar 1.6 g
WHITE BEAN-TAHINI PUREE WITH TOASTED PITAS
Provided by Guy Fieri Bio & Top Recipes
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- For the toasted pita chips: Combine the cumin, za'atar, chile powder and granulated garlic in a small bowl. Brush the pitas on both sides with the olive oil; cut each pita into 8 triangles. Toss the pita wedges in the spice mixture until fully coated, then spread them out on a baking sheet. Toast in the oven until golden brown and crispy, 14 to 16 minutes. Let cool on a paper-towel-lined plate.
- For the white bean-tahini puree: Lay the anchovies on a small baking sheet and place in the oven for 6 to 8 minutes.
- In a large saute pan over medium-high heat, add the olive oil, garlic, cannellini beans and roasted anchovies. Cook, stirring often, for 4 to 6 minutes; transfer to a food processor along with the tahini, chicken stock, salt, red pepper flakes, black pepper and lemon juice and zest. Process until smooth and creamy. Transfer the puree to a bowl and garnish with the chives. Serve immediately with the toasted pita chips.
LIMA BEAN-TAHINI DIP
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
- Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
- Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.
HUMMUS III
Hummus is a pureed garbanzo bean dip with Middle Eastern origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores.
Provided by RC2STEP
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
- Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 8.1 g, Fat 4.3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 236.4 mg, Sugar 0.1 g
WHITE BEAN HUMMUS WITH TAHINI AND CORIANDER
Coriander seeds add a welcome aroma to this white bean dip, rich with tahini and bright with lemon juice. The miso paste is optional, but it gives the mellow white beans a nice savory depth.
Provided by Genevieve Ko
Categories easy, quick, dips and spreads, side dish
Time 5m
Yield 2 1/4 cups
Number Of Ingredients 8
Steps:
- Pulse the garlic in a food processor until minced.
- Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using) and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 16 grams, Carbohydrate 25 grams, Fat 20 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 318 milligrams, Sugar 1 gram
BEET-AND-TAHINI DIP
We replaced chickpeas with beets in this colorful take on hummus -- they deliver a lighter dip with a similarly smooth texture.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h15m
Yield Makes 3 3/4 cups
Number Of Ingredients 8
Steps:
- =Preheat oven to 400 degrees. Peel and chop beets into 1-inch pieces. Place on parchment-lined foil, drizzle with oil, and season with salt. Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.
- Place cooled beets in a food processor with tahini, lemon juice, and garlic. Process to a coarse paste (about 1 minute), then slowly add 1/4 cup oil and process until smooth, another 2 minutes. Season generously with salt and pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.
- Bring to room temperature, then serve, with a drizzle of harissa oil and pepper, and flatbreads on the side.
BEAN TAHINI DIP
Steps:
- Turn food processor on and put garlic through feed tube; process to mince. Add onion through feed tube and mince.
- Open processor and add beans with carrots, tahini, lemon juice and red pepper. Process to a paste. Season to taste with salt.
- Serve with toasted triangles of pita.
RED BEAN-TAHINI SPREAD
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in a large skillet over medium until shimmering. Add garlic and cook, stirring, until fragrant and sizzling, about 30 seconds. Add beans and cook, stirring a few times, just until warmed through, 2 to 3 minutes.
- Transfer mixture to a food processor. Add coriander seeds, tahini, lemon juice, salt, and remaining 1/4 cup oil. Pulse just until mixture is thick and creamy but not totally smooth; let cool completely. Transfer to a bowl. Refrigerate, covered, up to 3 days. Bring to room temperature, drizzle with oil, and sprinkle generously with sumac before serving.
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