Small Batch Tahini Dip

Ain’t it funny that tahini has become the hot new ingredient as of late?
We’re implored to add it to our cookies! Our pasta sauce! Our EVERYTHING!
Soon they’ll be cranking out tahini cocktails, right? Or am I already too late? Do Tahini Martinis already exist? Dang, I bet they do.
The point, of course, is that tahini is the world’s simplest condiment made of toasted sesame, and it has been around for thousands of years. My Small Batch Tahini Dip isn’t a revolution of my creation.
It’s just the simple good stuff I adore. A nice addition to your arsenal of dressings & dips. I make it just about every week & it keeps just fine without worry. Why make a small batch? A little goes a long way.
Leave it thick-ish, as shown, and you have a dip for my falafel. Thin it with more lemon juice & a touch of olive oil for a perfect salad dressing. The possibilities are endless.
Tahini forever, right?
Riiiight.

Small Batch Tahini Dip

Earthy tahini dip also works great as salad dressing.

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Prep Time 5 minutes mins

Course Appetizer, Condiment, Salad

Cuisine Middle Eastern, North African

Servings 4

Ingredients

  

• 1/2 c Tahini
• 1/4 c Lemon Juice, from 1-2 freshly squeezed lemons
• 3 cloves Garlic, finely minced
• 1/2 tsp Cumin or more to taste
• 3 tbsp water or more to thin
• dash Za'atar or more to taste

Instructions

 

• Mix all ingredients thoroughly in a small bowl except za'atar. Adjust lemon juice and seasonings to your taste. Allow flavors to meld in fridge or on counter top for 20-30 minutes if timer permits. Sprinkle with za'atar before serving.

  Keep in airtight container in fridge for up to 2-3 weeks.

Notes

No need to whip out the food processor for this dip.  Be sure to finely mince garlic & allow a little resting time for garlic to infuse.  

Thin with a bit of water &/or olive oil for a killer salad dressing.

Add dash of smoked paprika instead of za'atar on top.

Keyword dip, healthy comfort food, Paleo, Plant-Based, spread, Vegan