Tahini And Yogurt Spread Recipes

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TAHINI FRUIT DIP



Tahini Fruit Dip image

Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Yield Makes 1 1/4 cups

Number Of Ingredients 6

1 cup plain 2 percent Greek yogurt
3 tablespoons tahini
3 tablespoons honey
Coarse salt
Ground cinnamon
Sliced fruit, such as apples, bananas, strawberries, and mango, for serving

Steps:

  • Stir together yogurt, tahini, honey, a pinch of coarse salt, and a large pinch of cinnamon. Serve with sliced fruit.

SUMMER SQUASH, TAHINI AND YOGURT DIP



Summer Squash, Tahini and Yogurt Dip image

Just when I thought I would never find anything new to do with the two small summer squash that were lingering in my refrigerator I came across this dish in Paula Wolfert's book "The Cooking of the Eastern Mediterranean." A simple combination of cooked squash, drained yogurt, garlic and tahini, it's another example of how you can make yogurt dips with just about any vegetable.

Provided by Martha Rose Shulman

Categories     easy, appetizer

Time 1h15m

Yield 1 scant cup, serving 4 to 6 as a spread or dip

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
4 ounces summer squash, chopped 1 cup
Salt
freshly ground pepper to taste
1/2 teaspoon cumin seeds, lightly toasted and ground
1 tablespoon tahini, stirred until homogenous
1 garlic clove
2 teaspoons fresh lemon juice
1/2 cup thick Greek-style or drained yogurt
Ground cumin for garnish

Steps:

  • Heat the olive oil over medium heat in a small skillet and add the summer squash. Cook, stirring, until the squash is very soft and all of the liquid has evaporated from the pan. Season to taste with salt and pepper.
  • Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a purée. Add the cooked squash and mash to a rough purée. In a medium bowl, stir together the tahini, lemon juice, and a tablespoon of cold water until smooth. Add the yogurt and mix together. Stir in the squash and garlic and combine well. Season to taste with salt and pepper. Transfer to a serving dish and allow to sit for 1 hour or more before serving. Serve at room temperature, garnished with a sprinkling of ground cumin.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 117 milligrams, Sugar 1 gram

MIDDLE EASTERN TAHINI AND YOGURT APPETIZER



Middle Eastern Tahini and Yogurt Appetizer image

In the Middle East, it has long been believed that, when combined with vegetables, tahini dishes become the ultimate of human edibles. Found in the Toronto Star web site

Provided by Dreamer in Ontario

Categories     Southwest Asia (middle East)

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups plain yogurt
1/4 cup tahini
1/4 cup cilantro leaf, finely chopped
3 tablespoons white vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne
1 small tomatoes, finely chopped
olive oil

Steps:

  • Put yogurt, tahini, cilantro, vinegar, garlic, salt, pepper and cayenne in medium bowl and stir with wooden spoon until blended.
  • Spread mixture on small serving platter.
  • Decorate with tomato and drizzle with olive oil before serving with assorted veggies and/or pita bread.

YOGURT-TAHINI DRESSING



Yogurt-Tahini Dressing image

Provided by Food Network

Categories     appetizer

Time 5m

Yield 1 serving

Number Of Ingredients 4

2 tablespoons yogurt
1 tablespoon tahini (sesame paste)
1 tablespoon lime juice
1 teaspoon honey

Steps:

  • Combine ingredients in a bowl. Drizle over cooked broccoli, cauliflower, or beans. Or serve it as a dip for barley cooked vegetables.

ROASTED EGGPLANT, TAHINI, AND YOGURT SPREAD



Roasted Eggplant, Tahini, and Yogurt Spread image

A super yummy spread that goes great on pita, in a sandwich, or just eaten plain.

Provided by LORIBARRY

Categories     Dips and Spreads

Time 1h10m

Yield 16

Number Of Ingredients 7

2 eggplants, halved lengthwise
1 head garlic
1 cup nonfat plain yogurt
⅓ cup chopped fresh parsley
¼ cup tahini
salt and ground black pepper to taste
1 ounce pine nuts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange eggplants, cut-side up, on a baking sheet.
  • Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
  • Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
  • Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.
  • Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 3.5 g, Cholesterol 0.3 mg, Fat 3 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 17.4 mg, Sugar 1.3 g

YOGURT-TAHINI DIP



Yogurt-Tahini Dip image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 5

3/4 cup plain 2 percent Greek yogurt
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 chopped scallion, plus more for garnish
1/2 teaspoon coarse salt

Steps:

  • Stir together yogurt, tahini, lemon juice, 1 chopped scallion, and salt in a small bowl. Dip can be stored in refrigerator, in an airtight container, up to 3 days. Garnish with more chopped scallions before serving.

Nutrition Facts : Calories 48 g, Cholesterol 1 g, Fat 3 g, Protein 3 g, SaturatedFat 1 g, Sodium 78 g

CUMIN & TAHINI YOGURT DIP



Cumin & Tahini Yogurt Dip image

Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.

Provided by English_Rose

Categories     Lemon

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

2 garlic cloves
1 teaspoon sea salt
1 1/4 cups Greek yogurt
8 tablespoons tahini paste
1 lemon, juiced
1 1/2 teaspoons ground cumin, plus a little extra to serve
1 teaspoon olive oil
6 pita breads, warmed to serve

Steps:

  • Pound the garlic and 1 tsp sea salt in a pestle and mortar until smooth; transfer to a bowl and mix with the yoghurt, tahini, lemon juice and cumin. Add 30ml of water and stir till smooth then chill until required.
  • Drizzle with olive oil and sprinkle with a little more cumin. Serve with pita bread.

ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY



Roasted Cauliflower With Tahini Yogurt Recipe by Tasty image

This dish will make roasted cauliflower your new favorite veggie. It is great for groups and will be the easiest dish on the table. The tahini yogurt is also a great dip for all veggie snacks, so you can always enjoy it on it's own!

Provided by Nichi Hoskins

Categories     Sides

Time 37m

Yield 8 servings

Number Of Ingredients 17

2 large heads cauliflower
6 tablespoons olive oil
1 ¼ teaspoons kosher salt,
¼ teaspoon black pepper
1 tablespoon za'atar
1 teaspoon ground cumin
1 cup full-fat greek yogurt
3 tablespoons tahini
1 lemon, zested
1 lemon, juiced
1 tablespoon extra virgin olive oil, good-quality
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup fresh mint leaf, torn if large
½ cup pomegranate seeds
¼ cup pine nuts, toasted
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 425°F (220°C).
  • Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
  • In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
  • Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
  • While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
  • To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams

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