Tahinah Sesame Dip Food

TAHINAH (SESAME DIP)

Tahinah (Sesame Dip) image

This dip can be used as an appetizer, dip, a first course or a salad dressing. This recipe makes a thick version, but can be thinned with water to the desired consistency.

Provided by TishT

Categories Spreads

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

1 1/2 cups sesame paste
1 cup water
2/3 lemon juice
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika

Steps:

Place sesame paste in blender goblet.
On low, slowly add water and lemon juice.
When mixture resembles mayonnaise, add remaining ingredients and blend well*A pretty way to serve Tahinah is to spread it on a plate, then swirl with a knife to create a circle design.
Garnish with chopped parsley or paprika.
Serve as a dip with raw vegies or with pita bread.

HOMEMADE TAHINI

Homemade Tahini image

Tahini is a staple in Middle Eastern cooking. It's added to mashed garbanzo beans to make hummus, mixed with date paste, or drizzled with pekmez in Turkey for breakfast. It tastes great in sandwiches or baked into cookies. Really, there are many many uses for this tasty dip. Start with the freshest sesame seeds you can find.

Provided by SFChef

Categories Side Dish Sauces and Condiments Recipes

Time 25m

Yield 48

Number Of Ingredients 2

Ingredients

5 ½ cups sesame seeds
2 ½ cups olive oil, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

Nutrition Facts : Calories 194 calories, Carbohydrate 3.9 g, Fat 19.4 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 2 mg

TAHINI

Tahini image

I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!

Provided by Karra Showen

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 2

Ingredients

1 cup sesame seeds
¼ cup olive oil, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread sesame seeds onto a baking sheet.
Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 3.4 g, Fat 12.6 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 1.7 mg

HOMEMADE TAHINI!

Homemade Tahini! image

After searching high and low in my town for a jar of tahini, I couldn't find any! I went searching online and found this easy recipe. This is MUCH cheaper to make yourself, and only takes a couple minutes.

Provided by Bekah

Categories Spreads

Time 20m

Yield 3 Cups, 12 serving(s)

Number Of Ingredients 2

Ingredients

4 cups sesame seeds
1/4-1/2 cup vegetable oil

Steps:

Preheat the oven to 350°F.
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
Do not brown.
Cool.
Put the sesame seeds in a blender or food processor fitted with the metal blade.
Add the vegetable oil.
Process to a smooth paste, about 5 minutes.
Add more oil if necessary, to bring the paste to a thick pouring consistency.
Tahini will keep stored in a tightly covered jar in the refrigerator for several months.

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