It’s happening again…
You’re about to drop $4.99 on another tub of crappy store bought hummus. You have everything you need to make it yourself in your cupboards at home, except Tahini. Because it sat there forever and you threw it out.
And you don’t want to buy more, because every time you buy tahini, you end up using it once or twice (usually to make hummus) and then you forget about it when there’s a few tablespoons of lumpy, pasty stuff in the bottom of the jar. When the time comes to clean out your cupboards, you find that unappetizing jar of tahini scraps that’s been sitting there for a year, lurking in the farthest corner of your cupboard, creating a small puddle of oil underneath it. You figure it’s time to make hummus again, but you’ve run out of chickpeas, and, you haven’t really been in a hummus-y mood these days, and after going back and forth with guilt, you end up chucking it.
Unfamiliar with Tahini?
Tahini is a paste made out of ground sesame seeds. It’s very common in middle eastern dishes, but many of us in North America have yet to explore the full potential of this magic ingredient. Everything tahini touches becomes creamy and silky and rich, and super thick. It’s a great ingredient to have around, especially when you have a few great ways to use it up.
I find that the best place to buy tahini is from a middle eastern grocery store. You can usually find really big containers there that are much cheaper than the regular grocery store. Stir it really well before using, and really try to scrape all the way to the bottom to make it as smooth as possible and have minimal lumps.
Below the video are my top 3 favourite simple recipes for tahini dips.
Bonus: All three of these recipes are gluten free and dairy free.
The Simplest White Bean Hummus
1 Can white beans, either white kidney or Cannellini beans
3 Tbsp tahini
3 Cloves roasted garlic (see note for using raw garlic)
Juice of ½ lemon
1 Tsp salt
2-3 Tbsp warm water
Olive Oil & Zaatar to finish
Throw everything together in a food processor or blender and process until smooth. Adjust with warm water as needed. If you’re using fresh garlic, use only one clove, and blitz that up in your food processor with the lemon before adding the other ingredients. The lemon helps to break down the garlic so you’re not biting into any big chunks.
Easy Baba Ganoush
3 Tbsp tahini
4 Cloves roasted garlic
Juice of ½ lemon
2 Tbsp olive oil
½ tsp salt
A big handful of fresh parsley
Poke a few holes into a whole eggplant and roast it at 400 degrees for about an hour, or until it becomes really mushy and soft. Scoop the flesh into a bowl, and mash with a fork along with the roasted garlic. Add the lemon, salt, olive oil, tahini, and parsley, and whisk together until it reaches your desired consistency. Taste, and add additional salt if needed.
Tahini Lemon Dressing
Zest of 1 lemon
Juice of 1.5 lemons
125 ml (½ Cup) Tahini
3 Cloves Roasted Garlic
1 heaped tsp Honey
2 Tbsp Olive Oil
¼ tsp Salt
100 ml Water
Blend in a jar with a stick blender until smooth. Add as much water as you need until it is the consistency you desire. If you’re using this as a dip, this will probably be just about right. If you’re using it as a salad dressing, you’ll likely want to add more water, adding a bit at a time so you don’t overdo it.
All three of these simple tahini dips are perfect with just some warmed pita bread, or crunchy veggies or crackers.
It’s time for tahini to be front and centre in our kitchen cupboards! Let’s make it a pantry staple that we go through as often as we go through peanut butter. That way we’ll always have it on hand, and we’ll always have plenty of ideas up our sleeves on the myriad ways to use it!
I hope you enjoy these tahini dips! Check out my Chocolate chip tahini cookies for dessert!