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Middle Eastern Tahini Dip

Prep Notes

For this recipe any type of sesame seed is fine, each will lend the dish slightly different flavor, color and texture. You can also use ready Tahini paste (Neri goma in Japan), then you will need only 1 cup.


2 cups white sesame seeds (I used "irigoma")

1 cup filtered water

¾ tsp good salt (such as Celtic Sea Salt)

1 tbsp cumin, ground

2 cloves of garlic, minced (or to taste)

½ lemon, juiced (1 tbsp)


  1. Grind the sesame seeds to a paste like consistency first.  (I use Vitamix, pushing with the tamper a little). Anything that would do the job is fine. I might try mortar and pestle once, but, hey, the toddler on the kitchen counter would not last that long just yet. You will end up with about a cup of paste.

  2. Only now add water and all the rest of the ingredients. Combine and, voila, you are done.

  3. Store refrigerated for up to a week. Serve with veggie sticks, meats, fish, rice, bread...anything really.


It might seem a bit runny at first, but it thickens over time.

I do sometimes add also a pinch of turmeric, paprika or cayenne pepper, cannot hold myself

Coming soon: Baba Ghanoush (Eggplant dip using tahini) and Sweet Black Sesame Paste