Middle Eastern Tahini Dip Recipes

Steps:

• Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
• Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
• In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
• When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
• Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
• When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.

Steps:

• In bowl, stir 1/3 cup water into tahini.
• Stir in lemon rind and 1/3 cup lemon juice, then another 1/3 cup water.
• Stir in parsley, garlic, cumin and salt.
• (Dip can be covered and refrigerated for up to 8 hours. Serve at room temperature.).
• Canadian Living.

Steps:

• *May need to adjust tahini and water levels to desired consistency*. Consistency should be creamy.
• Dice up tomatoes and cucumbers and combine them together in a medium bowl.
• Place garlic, hot pepper and salt in a mortar.
• Smash until mushed.
• Tahini dressing takes a bit of stirring to become creamy so, you can either add tahini,and water in a bowl by itself and mix or you can add to the same bowl with the cucumbers and tomatoes.
• Add lemon in increments to achieve desired tartness.
• Stir the dressing until smooth and creamy.
• combine everything including garlic/hot pepper together making sure you have added the mint.
• Take tbsp of dried mint, Place in hand and take other hand and rub together, this will sort of grind the mint up smaller and separate it from any stems.
• Place in the refrigerator for at least 20 minutes to allow the flavors to meld.
• Serve with a swirl of olive oil on top.
• Enjoy!