Yogurt Tahini Dip Recipes

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TAHINI YOGURT SAUCE



Tahini Yogurt Sauce image

This Tahini Yogurt Sauce recipe is a healthy and versatile dressing worth adding to your repertoire. You can use this multifaceted sauce to add flavor to roasted vegetables, salads, meat dishes, and even as a dip to serve alongside crudités.

Provided by Aysegul Sanford

Categories     Sauce

Time 10m

Number Of Ingredients 7

1 cup full-fat Greek Yogurt
3 tablespoons tahini (stirred well)
2 tablespoons lemon juice (freshly squeezed)
2 cloves of garlic (minced)
½ teaspoon ground cumin
1 teaspoon Kosher salt
¼ teaspoon black pepper

Steps:

  • Place all ingredients in a bowl and whisk until combined.
  • Taste for seasoning and add in more if you like.

Nutrition Facts : Calories 101 kcal, Sugar 2 g, Sodium 604 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 1 g, Protein 7 g, Cholesterol 3 mg, ServingSize 1 serving

5-MINUTE DREAMY TAHINI DIP



5-Minute Dreamy Tahini Dip image

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

1/2 cup tahini
1/4 cup lemon juice
1/2 teaspoon ground cumin
1 clove garlic, peeled
1/3 cup warm water, or more
pinch of salt and black pepper

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.

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

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