Tahinah Sesame Dip Recipes

TRADITIONAL GREEK TAHINI DIP

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.

TAHINAH (SESAME DIP)

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.

CLAUDIA RODEN'S HUMMUS BI TAHINA (CHICKPEA AND SESAME DIP)

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.

GARLIC SESAME DIP

Steps:

• Sprinkle the bread cubes with water and squeeze well.
• Place bread, tahini and garlic in a processor and blend until smooth.
• Once smooth leave machine running and drizzle in oil until a thick paste is formed.
• Stir in fromage frais and lemon juice and place in serving bowl.
• Serve with olives, toasted pittas or vegetable crudités.
• for a lighter version replace 1/2 the olive oil with plain yoghurt.