Tahini Fruit Dip Recipes

TAHINI FRUIT DIP

Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 5m

Yield Makes 1 1/4 cups

Number Of Ingredients 6

Tahini Fruit Dip image

Steps:

Stir together yogurt, tahini, honey, a pinch of coarse salt, and a large pinch of cinnamon. Serve with sliced fruit.

Ingredients

1 cup plain 2 percent Greek yogurt
3 tablespoons tahini
3 tablespoons honey
Coarse salt
Ground cinnamon
Sliced fruit, such as apples, bananas, strawberries, and mango, for serving

MUTABBAL SHAMANDAR (BEET-TAHINI DIP)

This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.

Provided by Reem Assil

Yield Makes 3 cups

Number Of Ingredients 9

Mutabbal Shamandar (Beet-Tahini Dip) image

Steps:

Preheat the oven to 400°F.
In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.

Ingredients

4 red beets (about 2 pounds)
2 tsp. extra-virgin olive oil, plus more for drizzling
3 tsp. kosher salt, plus more as needed
2 garlic cloves, minced
1 serrano chile, stems, seeds, and veins removed, halved lengthwise
¼ cup lemon juice (from about 2 lemons), plus more as needed
½ tsp. cumin seeds, toasted, or ¼ tsp. ground cumin
½ cup tahini, plus more as needed
1 Tbsp. coarsely chopped herbs, such as cilantro, dill, or fennel fronds for garnish

COURGETTE & TAHINI DIP

Serve this thick, moreish dip of roasted courgettes and Greek yogurt with crudités or flatbread as part of a Lebanese meze spread

Provided by Tony Kitous

Categories Condiment, Side dish

Time 30m

Number Of Ingredients 7

Courgette & tahini dip image

Steps:

Heat oven to 220C/200C fan/gas 7. Wrap the whole courgettes in foil, then put in the oven and roast for 20 mins or until soft when pricked with a fork. Remove from the oven and allow to cool completely.
Put the courgettes in a food processor, with the garlic and blend until it has a fluffy texture. Add the tahini and lemon juice and season, then blitz again. Transfer to a bowl, then stir through the yogurt and a little of the mint. Drizzle with olive oil and scatter over the remaining mint to serve.

Nutrition Facts : Calories 121 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

Ingredients

2 large courgettes , washed
1 small garlic clove , crushed
1 tbsp tahini
juice 0.5 lemon
1 tbsp Greek yogurt
handful of mint , leaves picked and chopped
½ tsp olive oil , to serve

TAHINI & LEMON SAUCE

This thick and creamy Greek sauce is almost like a dip - serve with slow-cooked meats, roasted vegetables, or chunks of bread for dipping

Provided by Tonia Buxton

Categories Condiment

Time 10m

Number Of Ingredients 5

Tahini & lemon sauce image

Steps:

Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.
Keep whisking as you slowly mix in the lemon juice - the tahini will lighten in colour and thicken. Taste it, and if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.

Nutrition Facts : Calories 84 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein

Ingredients

4 plump garlic cloves
3 tbsp tahini paste
juice 2 lemons , plus extra to taste
pinch of paprika , to garnish
1 tbsp olive oil (optional)

More about "tahini fruit dip recipes"

TAHINI SAUCE - ONCE UPON A CHEF

Web Jul 10, 2019 ¾ cup tahini ¼ teaspoon ground cumin Ice water, as needed Instructions Place the unpeeled garlic cloves in a blender or small food …
From onceuponachef.com
Cuisine Jewish, Middle Eastern
Total Time 20 mins
Category Vegetables & Sides
Calories 93 per serving

Place the unpeeled garlic cloves in a blender or small food processor. Add the lemon juice and 1/4 teaspoon of the salt. Blend on high until the garlic is coarsely puréed. Let the mixture stand for 10 minutes to let the garlic mellow.
Pour the lemon and garlic mixture through a fine mesh strainer set over a medium mixing bowl, pressing the solids to extract as much liquid as possible. Discard the solids. (This step helps to make the tahini sauce silky smooth and keeps it from tasting too strongly of garlic.) Add the tahini to the strained lemon juice in the bowl, along with the cumin and remaining 1/4 teaspoon salt.
Whisk the mixture together until smooth, adding ice cold water, a few tablespoons at a time to thin it out. The sauce will lighten in color as you whisk. When the tahini seizes up or tightens, keep adding the water, bit by bit (about 1/2 cup total), until the sauce is smooth, creamy, and thick.
Taste and adjust seasoning with more salt and cumin, if necessary. If you're not using the sauce immediately, whisk in a few tablespoons of ice cold water to loosen it up before refrigerating (it thickens up quite a bit in the fridge). The tahini sauce can be refrigerated for up to a week, or frozen for up to a month.

Tahini Fruit Dip Recipes

TAHINI FRUIT DIP

Tahini adds a nutty richness to this sweet and creamy dip, suitable for snacking or a light, healthy dessert.

MUTABBAL SHAMANDAR (BEET-TAHINI DIP)

This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.

COURGETTE & TAHINI DIP

Serve this thick, moreish dip of roasted courgettes and Greek yogurt with crudités or flatbread as part of a Lebanese meze spread

TAHINI & LEMON SAUCE

This thick and creamy Greek sauce is almost like a dip - serve with slow-cooked meats, roasted vegetables, or chunks of bread for dipping

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