Tahinah Sesame Dip Recipes
TRADITIONAL GREEK TAHINI DIP
Super creamy with the nutty flavor of sesame seeds, this homemade tahini sauce recipe is a popular way to begin a meal in Cyprus. Serve with crudités and pita.
Provided by Jen Rose Smith
Categories Healthy Greek Appetizers & Meze Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Combine tahini, lemon juice, oil, garlic and salt in a food processor. Pulse, scraping down the sides as needed, until smooth. With the motor running, add water in a thin stream until the mixture is pale and smooth. Transfer the dip to a serving bowl and top with parsley. Garnish with sesame seeds and more oil, if desired.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 3.7 g, Fat 9.7 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 79.1 mg, Sugar 0.1 g
TAHINAH (SESAME DIP)
This dip can be used as an appetizer, dip, a first course or a salad dressing. This recipe makes a thick version, but can be thinned with water to the desired consistency.
Provided by TishT
Categories Spreads
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- Place sesame paste in blender goblet.
- On low, slowly add water and lemon juice.
- When mixture resembles mayonnaise, add remaining ingredients and blend well*A pretty way to serve Tahinah is to spread it on a plate, then swirl with a knife to create a circle design.
- Garnish with chopped parsley or paprika.
- Serve as a dip with raw vegies or with pita bread.
TAHINI
I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!
Provided by Karra Showen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread sesame seeds onto a baking sheet.
- Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
- Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 3.4 g, Fat 12.6 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 1.7 mg
CLAUDIA RODEN'S HUMMUS BI TAHINA (CHICKPEA AND SESAME DIP)
Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion.
Provided by Flowerfairy
Categories Spreads
Time P1DT1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
- Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.
- Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.
- Serve with warm pita bread for dipping.
Nutrition Facts : Calories 200.4, Fat 15.5, SaturatedFat 2.1, Sodium 131.7, Carbohydrate 13.6, Fiber 2.8, Sugar 0.4, Protein 3.7
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