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
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.