Tahini Dip Recipe:
A Middle Eastern dip made with excess of Sesame and Olive oil, perfect to be served over all fried snacks.
The Middle Eastern dips are a story in themselves with unlimited varieties and flavours to impress with. Tahini essentially is an intense thick hulled sesame and olive oil paste which makes a key ingredient to many a delicious fare, like hummus, baba ghanoush or the tahini dip recipe that follows.
I, who somehow, have never been a great fan of a peanut butter, can vouch for Tahini as much healthier and appropriate replacement. The recipe that follows essentially is first part a plain tahini recipe and then I add on some ingredients to turn it into a tangier dip with yogurt to be served with the Falafel that I made yesterday. You’ll love it for its smoky intense flavours derived from the excess of hulled sesame that’s a key ingredient of this recipe.
Ingredient (makes 1 cup dip):
- ½ cup hulled Sesame seed
- 1/3 cup olive oil, plus extra to dress
- 4-5 cloves of Garlic
- ½ cup thick Curd
- Salt to taste
- 2 tbsp Lemon juice
- Dry roast the hulled sesame on a medium heat until it is slightly browned and crunchy. This can be done in a preheated over at 2000C , roast for 10-12 mins.
- Allow the seemed to cool. Then tip it into a electric processor along with the olive oil and pulse until a smooth thick paste is formed. This paste is Tahini, add a little more oil if required the idea is to keep the consistency thick but loose enough to be slowly poured.
- Now take equal amount of tahini (I say this for you can store a little tahini paste on its own the fridge and then use it as required) paste and curd , add lemon juice and beat well.
- Dress with salt to taste and finally drizzle some olive oil on top, serve as a dip with any deep fried snack, or better still make some Falafel (click to read the recipe).
Dos and Don’ts:
- Store the Tahini paste in an airtight container in the refrigerator upto a month.