Tahini paste is a base for many vegetarian Lebanese dishes, particularly in a mezze platter. A mezze platter consists of a variety of dips to be had with pita bread and crudites, with almost each one consisting of a few spoons of tahini.
Tahini is readily available in bottles and jars – but why buy the extra sodium and preservatives? Tahini is as easy to make at home with minimum time requirement – and you can make this in advance and store in an airtight jar for a week or so.
Tahini is a base for hummus, mutabal, muhammara, salad dressings, falafel tahini sauce, and many more dips.
- 4 tbsp sesame seeds
- 3 tbsp olive oil
- Juice of 1 lemon
- ½ green chilli
- 3 cloves of garlic
- 2 tbsp thick yogurt
- Salt to taste
- Heat a flat non-stick pan the stove. Once piping hot, switch off the heat and spread the sesame seeds on the pan to roast. They must not turn brown. Once roasted enough, remove and place into a mixer.
- Add olive oil, chilli, and garlic and whizz to make a paste.
- Towards the end add in the lemon juice and yogurt. The paste must be light in colour and semi-thick.