Tahini Dip

10 minutes total
Makes about 1 cup

Use this as a dip for vegetables, chips, or almost anything that needs a little more flavor.

Double the amount of olive oil to make it a little less viscous and it makes a great dressing for composed salads.

What You'll Need


For the shopping list

  • 1/4 cup of cold water

From our shop

1/2 cup of  Tahini
$11.00– Seattle - Washington
2 tablespoons of  Garlic Sauce
$12.00– Seattle - Washington
Out of stock

2 tablespoons of  Novo Frantoio
$27.00– Tuscany - Italy
2 tablespoons of  Late Harvest Sauvignon Blanc Vinegar
$16.00– Napa - California


From the kitchen

  • 1 Small Mixing Bowl
  • Measuring Cups
  • Measuring Spoons

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What you'll have to do

Step 1

Stir 1/4 cup cold water into 1/2 cup tahini until it thickens, a seemingly magic transformation that deomstrates the food chemistry involving the hydrophilic properties of certain carbohydrate molecules (the water-loving carbs latch onto the water; add more water and the tahini gets runny again).

Step 2

Mix in 2 tablespoons garlic sauce, 2 tablespoons olive oil and 2 tablespoons vinegar.

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