Tahini Dip

Tahini Dip RS CC 3

Tahini Dip.

  • Servings: 6
  • Difficulty: Easy
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I’ve had some Tahini in my cupboard for a while so I wanted to try something a little different. I’m also going through a bit of a Lebanese food phase at the moment and this Tahini Dip is Yum!! This recipe is easy to make and it’s super quick. You can use this dip to drizzle over Kofta, roast chicken or to serve with grilled fish. It’s also a fantastic dressing to top a chargrilled vegetable salad or pan-fried halloumi. 

Just a little trick, as you can see in the photo below, when Tahini sits for too long it separates into the sesame solids and the oil layer. It can be tricky, but try to blend the solids with the liquids before measuring for your recipe. It blends easier when it’s at room temperature.  

Credit: foodfactsforhealthyeating.com


  • 150g Tahini
  • 1 1/2 tbsp lemon juice
  • 125ml water
  • 1 clove of garlic finely minced or crushed
  • 1/2 tsp salt

Tahini Dip Ing RS CC


  1. Mix the Tahini into the other ingredients in a medium bowl. Use the back of a spoon  to get rid of all the lumps. The mix will thicken so add a few drops of water tif needed till it’s the right texture. You are looking for it to be similar to thickened cream. Refrigerate till ready to serve.


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