RAW Tahini Dip

Joel had the privilege of learning in Israel how Tahini is made traditionally and deliciously.

The crave for hummus was on, but chickpeas are too hard on our digestion, so instead we decided to indulge on Tahini.

How wonderful it is to dip sprouted grain bread and finger carrots into this hummus-texture-like Tahini. We are hooked!

We made this out of scratch, using raw sesame seeds that had to be ground up, so it turns out to  be fresh and nourishing!




This recipe contains:

• 1 cup raw sesame seeds
• Olive oil
• 2 cloves of garlic, 
• 3 lemons, 
• water
• sea salt

Using a food processor,
we began by pouring the cup of raw sesame seeds
and processing the sesame seeds until it looks like
the image on the left.

Once it is finely processed,
we add about 1/2 cup olive oil, chopped garlic and 2-3 tbsp sea salt,
and continue to process it with our machine.

Once it has been processing well enough,
we begin adding our lemons to hydrate the mixture,
as it will encounter a lot of resistance in processing the dry mixture any further.
The lemons are a great taste to add, without it the tahini isn't the same.
In Hebrew there is a saying "Limon mosif ha'mon",
which means, "A lemon adds a lot", but in Hebrew it rhymes.

Once the lemons are added and the mixture isn't creamy,
which you are prepared for with water,
please feel free to add water to your hearts content.
This isn't exactly science, it requires your full presence in the process,
but eventually after adding well over a cup of water,
you will get a creamy texture that resembles our picture on the right.

Now what's left is relocating the Tahini from the food processor into a bowl, spreading it around to make a lake of olive oil and oregano. The red stuff is Paprika.

This dish is best served for 2-3 people.
Also consider olives, as the taste is great with Tahini.