Middle Eastern Tahini Dip Food
MIDDLE EASTERN TAHINI DIP
Tahini, ground sesame seed paste, is a major player in Middle Eastern flavors (it's what gives hummus its nutty taste). Serve with toasted pita triangles, carrots, celery and sweet pepper sticks.
Provided by Olha7397
Categories Southwest Asia (middle East)
Time 20m
Yield 2 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 706.3, Fat 57.9, SaturatedFat 8.1, Sodium 968.2, Carbohydrate 37.3, Fiber 11.8, Sugar 1.1, Protein 22.1
MIDDLE EASTERN TAHINI AND YOGURT APPETIZER
In the Middle East, it has long been believed that, when combined with vegetables, tahini dishes become the ultimate of human edibles. Found in the Toronto Star web site
Provided by Dreamer in Ontario
Categories Southwest Asia (middle East)
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put yogurt, tahini, cilantro, vinegar, garlic, salt, pepper and cayenne in medium bowl and stir with wooden spoon until blended.
- Spread mixture on small serving platter.
- Decorate with tomato and drizzle with olive oil before serving with assorted veggies and/or pita bread.
MIDDLE EASTERN DIP
This is traditionally called hummus, and I can't get enough of it. You can serve this with pita bread triangles (I use Recipe #362708), but I actually like to use raw celery and carrot sticks.
Provided by JackieOhNo
Categories Lemon
Time 10m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a food processor. Process until the mixture is smooth ad creamy and no lumps remain, scraping down the sides of the bowl as needed. Serve immediately or cover and refrigerate until ready to use.
Nutrition Facts : Calories 351.2, Fat 12.7, SaturatedFat 1.7, Sodium 1509.5, Carbohydrate 50.1, Fiber 9.5, Sugar 0.4, Protein 10.8
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