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
None
Cooking required:
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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
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When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.