Greek Tahini Dip or Sauce
1/2 cup Tahini (I find the Lebanese brands from the ethnic market taste best here in the US)*
1/2 teaspoon Garlic**
1/2 teaspoon Salt**
GRADUALLY ADD, stirring well after each addition:
1 Tablespoon Lemon juice, added 1/2 Tablespoon at a time
4 to 6 Tablespoons water, added 1/2 Tablespoon at a time
This is a recipe that is made by feel. When it is "right" it will be about the consistency of pancake batter.
*Tahini is often thought of as a VERY expensive ingredient. I buy mine at an ethnic market for about $4. for 16oz. This means that it is only 33% more than I pay for natural peanut butter - which I buy for about $3. for 16oz. But, at the grocery, I often see the same Tahini for around $7. for 16oz. Once again, it pays to go to the ethnic market!
** Garlic Salt to taste may be substituted for the Garlic and the Salt, if you prefer.
If I'm making this for a larger group, I often make it in the food processor. Using the food processor is not only faster, but it also makes a creamier textured dip (the final product can be more like Sour Cream than Pancake Batter), and allows liquids to be added more rapidly.
This is an incredibly versatile dip or sauce. Although it doesn't imitate Ranch Dip or Sour Cream, it is good served in the same places you might find those two things.
|Add salt & garlic to Tahini.|
|As you gradually add Lemon Juice, the Tahini will thicken noticeably.|
As you gradually add water, it will become thinner, creamier & lighter in color.
Try it with: toasted pita triangles, tomato wedges, broccoli trees, roast or grilled veggies, over your favorite grain. You name it - it's good!
This is also a great choice to add to your appetizer table at your holiday party!
This dip freezes well - just give it a good stir after thawing.