Delicious Creamy Tahini Spread
Prep. Time
10 minutes
Cook Time
-
Servings
3-4 plates
Difficulty
Easy
Soy-Free, Gluten-Free, Nut-Free, dairy-free, egg-free
This creamy tahini spread is smooth, rich, and totally addictive. Tahini is a key ingredient in many Middle Eastern and Mediterranean dishes, such as hummus and baba ghanoush. It’s also used as a dressing, dip, or even in desserts (and a great egg-replacement in the vegan kitchen!). When mixed with lemon juice and garlic, tahini becomes even more versatile, adding depth and richness to a wide range of dishes. I read a post by someone on social media that was calling for ideas what to do with tahini, so good news to whomever is still looking for those recipes - I’m a lifelong tahini fan and use it everywhere. If you’ve ever wondered what to do with that jar of tahini, you’re in the right place. I add it to hummus spread, as a dressing for salads, as an egg replacement, as an addition to my morning oatmeal and so much more.
Ingredients
4 tbsps raw tahini (sesame butter)
2 garlic cloves, finely minced
1/2 lemon freshly squeezed
2 tbsps plain plant-based yogurt (for a nut- and soy-free recipe, make sure the yogurt is labeled as free of these allergens)
Chopped parsley (for garnish or incorporated in the dressing)
Pre-boiled (and cooled) water, if needed to dilute
Instructions
To a mixing bowl, add the tahini, lemon and yogurt and mix vigorously until consistent and smooth.
Add minced garlic and salt, and mix well.
If the consistency is thick, add a little water and mix again, until you reach the preferred consistency. Ideally, it should be a little thicker than a salad dressing.
Keep refrigerated in a sealed glass container for up to 3 days.
Serve as a spread with your favorite breads and veggies, fresh or roasted.
Visit my carrot & tahini muffins recipe, my hummus recipe or my eggplant & tahini dish, for a super nutritional and tasty ways to use tahini.
Notes
For a soy-free tahini spread, make sure to add soy-free yogurt, or replace the yogurt with drinking water.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!