Tahini Dip

Tahini Dip is a Middle Eastern dish that is perfect for parties or as an appetizer. It is made with tahini, lemon juice, garlic, and salt, and can be served with pita bread or vegetables. This dip is vegan and gluten-free, and it is sure to be a hit with your guests!

Tahina Dip, creamy & savory

What's not to love about tahini dip? It's creamy, savory, and best of all, ridiculously easy to make. Plus, it goes with just about everything. Serve it up with some fresh vegetables or use it as a spread on your favorite sandwich. No matter how you eat it, tahini dip is sure to be a hit!

Ingredients

½ cup tahini
2 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
Plus more for garnish
1 clove garlic, crushed
¼ teaspoon salt
6 TBSPs water
3 TBSPs chopped fresh parsley
Toasted sesame seeds for garnish

Delicious Appetizer

Whether you're looking for a delicious appetizer or an easy way to jazz up your lunch routine, this tahini dip is sure to please. Rich and creamy with a subtly nutty flavor, it's perfect with fresh veggies or on whole-grain toast. Best of all, it takes just minutes to prepare! Give it a try today. You won't be disappointed.

How to make

Step 1: Toast the sesame seeds in a frying pan until they begin to turn brown. add them to a blender followed by lemon juice and gradually add olive oil - blend until smooth. Place the tahini, lemon juice, extra-virgin olive oil, garlic, salt, water, and half of the chopped parsley in a small bowl. Whisk until smooth.

Step 2: Slowly pour in water while continuing to whisk until you achieve the desired consistency. It should be thick, but still thin enough to drizzle. If it gets too thin, add a touch more tahini.

step 3: Pour into a serving dish and sprinkle parsley and sesame seeds over the surface of the tahini. Garnish with additional olive oil if desired. Serve with pita bread wedges or chips.

Serving size:

This recipe makes about 7 cups of dip - just the right amount for a party! it can also be stored in the fridge in an airtight container for up to a week.