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.
- 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 raw sesame seeds
- In a one quart mason jar, combine tahini, lemon juice, olive oil and water, then thoroughly stir ingredients together
- Stir in salt and garlic
- In a 9 inch skillet, over medium heat, toast sesame seeds 5-10 minutes until golden brown, stirring and checking frequently
- 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
- Stir ground sesame seeds into tahini mixture
- 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.
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.
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.
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.
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.
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.