5-MINUTE DREAMY TAHINI DIP
This 5-Minute Dreamy Tahini Dip recipe is quick and easy to make in the blender, it's naturally gluten-free and vegan, and it goes with just about everything.
Provided by Ali
Time 5m
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender, and puree until smooth. Add extra water, if needed, to thin the dip out to your desired consistency.
- Taste and season with salt and pepper as needed.
- Serve immediately with your favorite dippers (see ideas above). Or refrigerate in a sealed container for up to 3 days.
WARM DATE SYRUP & TAHINI PLATTER
Gluten free without the bread. Date syrup/molasses/honey is an Iraqi ingredient that I adore. Modified from a recipe found on http://www.saucemagazine.com.
Provided by UmmBinat
Categories Breakfast
Time 7m
Yield 3 , 3 serving(s)
Number Of Ingredients 6
Steps:
- Pour the tahini on a serving platter.
- Drizzle or pour date syrup in circles and swirl with the edge of a spoon to make a pretty pattern.
- Toast sesame seeds in a dry pan and sprinkle over top (this is what warms it up slightly).
- Sprinkle on ground cinnamon and serve immediately with sliced apples and pita wedges to dip.
- Enjoy!
Nutrition Facts : Calories 376.4, Fat 31.8, SaturatedFat 4.5, Sodium 45.1, Carbohydrate 17.1, Fiber 6.3, Protein 11.8
TAHINI AND DATE SYRUP DIP (DIBIS W'RASHI)
This dip combines Date Syrup with tahini (sesame paste) which is so often used in Middle Eastern cooking. this is delicious scooped up with fresh flatbreads-perfect with bread for lunch or for a quick afternoon snack.
Provided by grapefruit
Categories Iraqi
Time 5m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Blend all the ingredients together in a bowl.
- Serve as an accompaniment to bread.
TRADITIONAL GREEK TAHINI DIP
Super creamy with the nutty flavor of sesame seeds, this homemade tahini sauce recipe is a popular way to begin a meal in Cyprus. Serve with crudités and pita.
Provided by Jen Rose Smith
Categories Healthy Greek Appetizers & Meze Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Combine tahini, lemon juice, oil, garlic and salt in a food processor. Pulse, scraping down the sides as needed, until smooth. With the motor running, add water in a thin stream until the mixture is pale and smooth. Transfer the dip to a serving bowl and top with parsley. Garnish with sesame seeds and more oil, if desired.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 3.7 g, Fat 9.7 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 79.1 mg, Sugar 0.1 g
BREAD WITH TAHINI AND SYRUP
Steps:
- In a large bowl, combine flour, salt and butter. Mix lightly with your fingertips until dough forms pea-sized pieces. Stir in milk and lightly knead until dough forms a ball. Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
- On a lightly floured board, shape dough into a log and divide into 8 pieces. Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 minutes.
- Stir together the tahini, maple syrup and melted butter, and set aside.
- Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mixture and stack them on top of each other. Place the fourth, uncoated round on top and press the edges together to seal the stack. Place a towel over the top and repeat process with remaining four dough balls. (You should have extra tahini mixture left over). Let them rest for 30 minutes.
- Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick. Spread half of the remaining tahini mixture over the top, and roll up like a jelly roll. Use a sharp knife to cut into 4 pieces and place them under a towel. Repeat with remaining round. Let them rest for 15 minutes, then roll each piece of dough into a 6-inch square.
- Heat a cast iron skillet or griddle over medium heat and brush lightly with the melted butter. Place one square of dough in the skillet and cook for about 1 minute, or until dough begins to bubble and turn light brown. Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or until slightly crisp on the outside but still soft. Transfer bread to a plate, cover with foil to keep warm, and cook remaining bread.
- Serve hot, drizzled with warm maple syrup.
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