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Prep Time:15 minsTotal Time:15 minsServings:8Yield:1 cupJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:8Yield:1 cup
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:8
Servings:
8
Yield:1 cup
Yield:
1 cup
Jump to Nutrition Facts
Jump to recipeIf you’re looking for a dip that doesn’t involve Ranch or Blue Cheese, thisTraditional Greek Tahini Dipmight be it. Nutty tahini is the base for this dip. It’s spiked with zesty garlic and citrusy lemon juice, and infused with heart-healthy olive oil. Keep reading for expert tips, including how long this dip is good for.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If making the recipe ahead of time, refrigerate in an airtight container for up to 2 days. If the dip is too stiff, add a little water before serving. You can also freeze it in an airtight container for 3 to 4 months. It will take a day or two to thaw in the fridge.You can use flat-leaf or curly parsley for this recipe. They’re interchangeable. However, we suggest using the flat-leaf because it will add more flavor, is not as dry and works better in recipes like this one.Feel free to experiment with this recipe using your favorite fresh herbs from your garden or windowsill.Consider serving tahini dip with crudités and pita. It’s also great with raw or cooked veggies. You can also thin it with warm water and use it as a salad dressing, stir it into a soup for extra flavor, spread it on toast or enjoy it withhomemade chips.If you don’t have a food processor, you can use a blender or immersion blender.Nutrition NotesTahiniis made from hulled, sometimes toasted, sesame seeds that are ground into a paste. Tahini is loaded with healthy mono- and polyunsaturated fats. Tahini also contains lignans, a type of antioxidant, and small amounts of fiber and various vitamins and minerals.Extra-virgin olive oiladds to the mono- and polyunsaturated fat and antioxidant content of this dip. Olive oil has been connected to lower inflammation and reduced heart and cancer risk. Regularly including olive oil in your diet may even help you live longer.Garlicis small but packs a mighty antioxidant punch. It’s been linked with reducing cholesterol, blood pressure and blood sugar. Garlic also acts as a prebiotic, providing food for your beneficial gut bacteria.Like other citrus fruits,lemonsare an excellent source of antioxidants and vitamin C. Regular consumption of lemon juice has been linked to a reduced risk of kidney stones. The vitamin C in lemons may give your skin a healthy glow, and help your body better absorb iron, especially iron found in plant sources—like tahini.
Jump to recipe
If you’re looking for a dip that doesn’t involve Ranch or Blue Cheese, thisTraditional Greek Tahini Dipmight be it. Nutty tahini is the base for this dip. It’s spiked with zesty garlic and citrusy lemon juice, and infused with heart-healthy olive oil. Keep reading for expert tips, including how long this dip is good for.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If making the recipe ahead of time, refrigerate in an airtight container for up to 2 days. If the dip is too stiff, add a little water before serving. You can also freeze it in an airtight container for 3 to 4 months. It will take a day or two to thaw in the fridge.You can use flat-leaf or curly parsley for this recipe. They’re interchangeable. However, we suggest using the flat-leaf because it will add more flavor, is not as dry and works better in recipes like this one.Feel free to experiment with this recipe using your favorite fresh herbs from your garden or windowsill.Consider serving tahini dip with crudités and pita. It’s also great with raw or cooked veggies. You can also thin it with warm water and use it as a salad dressing, stir it into a soup for extra flavor, spread it on toast or enjoy it withhomemade chips.If you don’t have a food processor, you can use a blender or immersion blender.Nutrition NotesTahiniis made from hulled, sometimes toasted, sesame seeds that are ground into a paste. Tahini is loaded with healthy mono- and polyunsaturated fats. Tahini also contains lignans, a type of antioxidant, and small amounts of fiber and various vitamins and minerals.Extra-virgin olive oiladds to the mono- and polyunsaturated fat and antioxidant content of this dip. Olive oil has been connected to lower inflammation and reduced heart and cancer risk. Regularly including olive oil in your diet may even help you live longer.Garlicis small but packs a mighty antioxidant punch. It’s been linked with reducing cholesterol, blood pressure and blood sugar. Garlic also acts as a prebiotic, providing food for your beneficial gut bacteria.Like other citrus fruits,lemonsare an excellent source of antioxidants and vitamin C. Regular consumption of lemon juice has been linked to a reduced risk of kidney stones. The vitamin C in lemons may give your skin a healthy glow, and help your body better absorb iron, especially iron found in plant sources—like tahini.
If you’re looking for a dip that doesn’t involve Ranch or Blue Cheese, thisTraditional Greek Tahini Dipmight be it. Nutty tahini is the base for this dip. It’s spiked with zesty garlic and citrusy lemon juice, and infused with heart-healthy olive oil. Keep reading for expert tips, including how long this dip is good for.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients½cuptahini2tablespoonslemon juice1tablespoonextra-virgin olive oil, plus more for garnish1clovegarlic, crushed¼teaspoonsalt6tablespoonswater3tablespoonschopped fresh parsleyToasted sesame seeds for garnish
Cook Mode(Keep screen awake)
Ingredients
½cuptahini
2tablespoonslemon juice
1tablespoonextra-virgin olive oil, plus more for garnish
1clovegarlic, crushed
¼teaspoonsalt
6tablespoonswater
3tablespoonschopped fresh parsley
Toasted sesame seeds for garnish
DirectionsCombine 1/2 cup tahini, 2 tablespoons lemon juice, 1 tablespoon oil, 1 garlic clove and 1/4 teaspoon salt in a food processor. Pulse, scraping down the sides as needed, until smooth. With the motor running, add 6 tablespoons of water in a thin stream until the mixture is pale and smooth. Transfer the dip to a serving bowl and top with 3 tablespoons parsley. Garnish with sesame seeds and more oil, if desired.Frequently Asked QuestionsTahini and hummus are popular in Middle Eastern cuisine. Tahini is an ingredient, whereas hummus is a dip. Tahini is made with toasted sesame seeds ground into a paste. It’s similar to peanut butter but with a slightly bitter taste. Hummus is a dip often made with tahini, cooked chickpeas and lemon juice.This recipe requires 1/2 cup of jarred tahini, so you won’t use it all. Of course you can use up tahini making hummus, but it’s also an excellent substitute for nut butters, sour cream or yogurt. It can also be incorporated into marinades, homemade or store-bought caramel sauce for desserts and used to replace some of the butter inOatmeal Chocolate Chips Cookiebatter for a nuttier flavor.You can usually find a jar of tahini in the same aisle as peanut butter or in the international foods section at your local grocery store. It’s also available in Middle Eastern grocery stores and other specialty stores.EatingWell Magazine, March 2020
Directions
Combine 1/2 cup tahini, 2 tablespoons lemon juice, 1 tablespoon oil, 1 garlic clove and 1/4 teaspoon salt in a food processor. Pulse, scraping down the sides as needed, until smooth. With the motor running, add 6 tablespoons of water in a thin stream until the mixture is pale and smooth. Transfer the dip to a serving bowl and top with 3 tablespoons parsley. Garnish with sesame seeds and more oil, if desired.Frequently Asked QuestionsTahini and hummus are popular in Middle Eastern cuisine. Tahini is an ingredient, whereas hummus is a dip. Tahini is made with toasted sesame seeds ground into a paste. It’s similar to peanut butter but with a slightly bitter taste. Hummus is a dip often made with tahini, cooked chickpeas and lemon juice.This recipe requires 1/2 cup of jarred tahini, so you won’t use it all. Of course you can use up tahini making hummus, but it’s also an excellent substitute for nut butters, sour cream or yogurt. It can also be incorporated into marinades, homemade or store-bought caramel sauce for desserts and used to replace some of the butter inOatmeal Chocolate Chips Cookiebatter for a nuttier flavor.You can usually find a jar of tahini in the same aisle as peanut butter or in the international foods section at your local grocery store. It’s also available in Middle Eastern grocery stores and other specialty stores.
Combine 1/2 cup tahini, 2 tablespoons lemon juice, 1 tablespoon oil, 1 garlic clove and 1/4 teaspoon salt in a food processor. Pulse, scraping down the sides as needed, until smooth. With the motor running, add 6 tablespoons of water in a thin stream until the mixture is pale and smooth. Transfer the dip to a serving bowl and top with 3 tablespoons parsley. Garnish with sesame seeds and more oil, if desired.
Frequently Asked QuestionsTahini and hummus are popular in Middle Eastern cuisine. Tahini is an ingredient, whereas hummus is a dip. Tahini is made with toasted sesame seeds ground into a paste. It’s similar to peanut butter but with a slightly bitter taste. Hummus is a dip often made with tahini, cooked chickpeas and lemon juice.This recipe requires 1/2 cup of jarred tahini, so you won’t use it all. Of course you can use up tahini making hummus, but it’s also an excellent substitute for nut butters, sour cream or yogurt. It can also be incorporated into marinades, homemade or store-bought caramel sauce for desserts and used to replace some of the butter inOatmeal Chocolate Chips Cookiebatter for a nuttier flavor.You can usually find a jar of tahini in the same aisle as peanut butter or in the international foods section at your local grocery store. It’s also available in Middle Eastern grocery stores and other specialty stores.
Frequently Asked Questions
Tahini and hummus are popular in Middle Eastern cuisine. Tahini is an ingredient, whereas hummus is a dip. Tahini is made with toasted sesame seeds ground into a paste. It’s similar to peanut butter but with a slightly bitter taste. Hummus is a dip often made with tahini, cooked chickpeas and lemon juice.
This recipe requires 1/2 cup of jarred tahini, so you won’t use it all. Of course you can use up tahini making hummus, but it’s also an excellent substitute for nut butters, sour cream or yogurt. It can also be incorporated into marinades, homemade or store-bought caramel sauce for desserts and used to replace some of the butter inOatmeal Chocolate Chips Cookiebatter for a nuttier flavor.
You can usually find a jar of tahini in the same aisle as peanut butter or in the international foods section at your local grocery store. It’s also available in Middle Eastern grocery stores and other specialty stores.
EatingWell Magazine, March 2020
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Nutrition Facts(per serving)106Calories10gFat4gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
