sesame dip

Sesame Dip

Garnish this Sesame Dip starter with pieces of carrot and celery for dipping and you have an instantly satisfying salty and crunchy snack.  This dip is a hit at parties and was enjoyed at our Passover Seder (thinned out with a bit of water and) served over roasted asparagus.  It’s quite versatile and makes a great salad dressing as well.

Unfortunately, we devoured all of the Sesame Dip at our Seder.  I was determined to make another batch the next day.  Low and behold, as I was buzzing around the kitchen getting things organized for that night’s dinner, my husband came in with a special request.

“Please don’t make that Sesame Dip again,” he said, “It’s too good.”

Of course, I made it anyway.

Print Recipe
Sesame Dip
  • 1 cup raw tahini (if you don't have raw roasted will probably work just as well)
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • ½ cup water
  • ½ teaspoon celtic sea salt
  • 1 large clove garlic, pressed
  • ½ cup sesame seeds
  1. In a 1 quart jar, combine tahini, lemon juice, olive oil and water, then thoroughly stir ingredients together
  2. Stir in salt and garlic
  3. In a large skillet, over medium heat, toast sesame seeds 5-10 minutes until golden brown, stirring and checking frequently
  4. Allow sesame seeds to cool for 5 minutes, then transfer to a food processor or the dry container of a vitamix and blend until coarsely ground
  5. Stir ground sesame seeds into tahini mixture
  6. Serve as a dip for veggies, or to use a salad dressing, thin a bit with additional water

I hope you all had a wonderful Passover and or Easter.  We had a beautiful Seder enjoying family and the fresh grown parsley from our garden that is now coming up like a weed!  That’s satisfaction, having something from the garden on the Seder plate.

I recently stumbled upon this excellent and informative site and became e-acquainted with the author, Dr. Lemberg.  The timing is quite intriguing to me as I’ve been doing quite a bit of research recently as to how gluten-intolerance affects the brain.  Dr. Lemberg has an article on this exact topic that I found very interesting and helpful.

Some of you have contacted me to let me know that your children are dealing with psychiatric issues that seem to subside once gluten is removed from the diet.  This article is one more piece of “evidence” of the growing possibility that the inability to digest and process gluten can lead to far, far more than gut disorders and celiac disease.

I believe that the topic of gluten intolerance and cognitive function deserves a great deal more attention than it is given by the medical community.  One book that does give this topic its due is called Dangerous Grains.  A very worthy read indeed.


  1. Elizabeth Jankowski says

    I love this sesame dip recipe . I wanted to share with you an idea I had to use some of it in a salad dressing. Actually, I combined the recipes from Food Matters Sweet Sesame Salad Dressing with your dip recipe. I substituted 2 Tablespoons of your dip (in place of tahini) combining it with lemon juice, olive oil, and maple syrup (I used honey because that is what I had in the pantry). It is great on mixed greens and a sweet potato.

  2. Mandyc100 says

    I love your site, Elana, the photography is as lovely as the recipes. I tried this sesame dip and found my tahini was incredibly stiff so I added a grill roasted yellow pepper to the mix and the result was to die for.

  3. Breathebeast says

    When I was a child I had terrible nightmares that only stopped when my parents took me off gluten, so I find the psychological connection really interesting.

  4. Jamie Amos says

    I tried this recipe. I was looking for a dip that did not have dairy and I could have with my raw veggies. I practiced on my sister who is my taste taster. She gave it two thumbs up and we ate all my celery and carrots because we couldn’t stop eating it. I made another batch and took it to the my lunch friends at work. Everyone enjoyed my humble offerings. I directed them to your website and showed them your Almond Flour cookbook. They have enjoyed many of the recipes from your book and website. They are more that willing to try my ‘alternative’ cooking. Thank you for the recipe.

  5. says

    This is great. My lessons learned:

    1. don’t try to make this in a bowl, wet ingredients fly out when trying to blend.

    2. use more lemon, cuts the slightly bitter aftertaste of the tahini

    3. the sesame seeds are what make this so delicious.

    Thank you!

  6. Stephanie says

    I am guessing you let your parsley go to seed, I am going to do that if you can have parsley in the spring I should be able to too in Idaho.

  7. Jessica says

    I was so psyched about the honey cake success that I am currently baking a second batch for a potluck Shabbos dinner. Even though we live in NYC and have the Bob’s brand readily available to us, I couldn’t find the almond flour, even at the million-dolla-delis. So, when I was at Waldbaums, they were selling off all of their Kosher for Pesach items and I bought about 6 bags of almond meal for future use, each about 2 dollars. Color me happy.

    P.S.-I added some pineapple to the cake. Here’s hoping…

  8. Laree says

    Just made the chocolate walnut torte for my sweetie’s birthday party and it was a hit! Yum! We can do some dairy so we topped it with raw whipped cream with a little maple syrup whipped in, and a big organic strawberry on the side. Everyone raved!

    I always subsitute about half maple syrup and half Rapadura for the agave syrup in any recipe. If anyone is still wondering about agave, here is a link to a great article on it.

    Thanks, Elana, for all your fabulous recipes!

  9. says

    Dangerous Grains is a book I always recommend for folks to learn more about the many, many ways that gluten can affect one. My copy has been loaned out many times. Ron Hoggan, the co-author, continues to present eye-opening articles and books on gluten’s effects. Of particular interest in this discussion would be his research on how gluten affects learning and behavior.

    Just last week, the doctor who diagnosed me stated that gluten takes the longest to get out of the brain, about 6 months she stated. And, she was talking about if those of us are gluten-free had an accidental gluten ingestion. For other parts of our body, it takes 4 – 6 weeks, but the brain much longer.

    Another mother contacted me last week whose daughter had recently been diagnosed with celiac. She said her “now 5 yr old daughter suffered from gluten ataxia from 3.5 yrs until 4.5 yrs – lost much of her hair, lost language/social skills, had serious balance issues, lethargy, severe bone/muscle pain, and finally inflammation in her brain (detected by MRI).” The great news is that she went on to say that almost of all of her daughter’s issues were resolved since going gluten free. Wow, huh?

    Dr. Rodney Ford ( talks a lot about the brain connection, saying gluten acts like a neurotoxin.

    Thanks for this info, Elana. So many folks are suffering needlessly … we really can’t get out the words enough. Thanks for that article link. I’ll share it with my group today by email. Last, thanks for the sesame dip recipe! I’m thinking that would be great with sliced cucumbers. :-)


  10. Suzanne Wright says

    My daughter’s behaviour and concentration increased immeasurably when we went gluten free, she no longer has tantrums and is a much happier, healthier child. Thank you so much for the wonderful recipes that allow us to remain that way and feel fortunate, never deprived.

  11. says

    Regarding the link between gluten (etc) and psychiatric issues, I have very recently published a book which guides families step-by-step to approaching, starting, and progressing through the gluten-free plus ‘Gut and Psychology Syndrome’ program, which is centered on an ever-so-slightly modified Specific Carbohydrate Diet, plus detox and very minimal supplementation.

    The stories of five people’s recovery, including from severe psychiatric distress, are included in the guide.

    Anyone interested can read details about the book at

  12. says

    I couldn’t agree more. That’s why we all need to keep blogging such things and make others aware! It can be quite frustrating at times. Thanks for the book recommendation; I will be checking that out at the library.
    I love recipes that are SO good that they are requested NOT to be made :-)

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