Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, February 23, 2010

Raw Tahini Dip

In my quest for mayonnaise that does not taste like tahini (though good, it does not work with everything), I tried making raw tahini to achieve a milder, less toasty flavor. This experiment failed miserably for how I originally wanted to use it - my food processor left it with too much texture for mayonnaise. Faced with a lot of raw tahini, I decided to make a tahini dip for friends who were coming to dinner. Happily, it turned out great! The texture made the dip interesting and everybody ended up liking the sharp lemon-garlic taste. So I'm going to post the recipe - what was originally a failure for one use turned out to be a success for another use. I love that.

For the tahini
6 ounces hulled sesame seeds
olive oil

Soak the sesame seeds in water for 2 - 3 hours. Pour the seeds into a sieve and let drain for another hour. Place the seeds into a food processor or blender. Add 1/4 cup olive oil and blend. Blend for a few minutes, adding more olive oil or water to reach a consistency that is neither too thick nor too runny (I ended up using 1/3 cup olive oil and 1/3 cup water). Not all the seeds will blend so the texture will not be too smooth. Store in the refrigerator for up to 4 days.

For the dip
1 cup raw tahini

1/4 cup fresh lemon juice
3 - 4 minced cloves garlic
2 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup olive oil

Blend all ingredients in a food processor. Adjust seasonings to taste. Serve with crackers and crudites.

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