📝 About This Recipe
This luxurious spread marries the cooling tang of Greek yogurt with the deep, nutty richness of toasted sesame tahini, creating a texture that is both airy and decadent. Inspired by the vibrant flavors of the Levant, it is brightened with fresh lemon zest and nuanced with a hint of warm cumin and floral honey. Whether swiped across warm pita or used as a sophisticated base for roasted vegetables, this versatile dip is a masterclass in balanced Mediterranean flavors.
🥗 Ingredients
The Creamy Base
- 1 1/2 cups Full-fat Greek Yogurt (cold and thick; strained for extra thickness if preferred)
- 1/2 cup Premium Hulled Tahini (well-stirred to incorporate natural oils)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Lemon Zest (finely grated)
Aromatics and Seasoning
- 1 clove Garlic (grated into a fine paste)
- 1 teaspoon Wildflower Honey (to balance the bitterness of the tahini)
- 1/2 teaspoon Ground Cumin (toasted for maximum fragrance)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 2-3 tablespoons Ice Water (added gradually to achieve the perfect silkiness)
Garnish and Finish
- 1 tablespoon Extra Virgin Olive Oil (high quality for drizzling)
- 1/2 teaspoon Aleppo Pepper or Sumac (for a touch of heat and color)
- 5-6 pieces Fresh Mint Leaves (torn or finely chiffonade)
- 1 tablespoon Toasted Pine Nuts (for a buttery crunch)
👨🍳 Instructions
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1
Begin by stirring your tahini jar thoroughly. Tahini naturally separates, and you want a smooth, pourable consistency before measuring.
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2
In a medium-sized mixing bowl, combine the tahini, lemon juice, grated garlic paste, and honey.
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3
Whisk the tahini mixture vigorously. It may 'seize' or turn thick and grainy at first; this is a normal chemical reaction between the fat and the acid.
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4
Slowly whisk in one tablespoon of ice water at a time. Continue whisking until the tahini transforms into a pale, smooth, and slightly fluffy paste.
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5
Gently fold in the Greek yogurt using a silicone spatula. Use a folding motion rather than aggressive stirring to maintain the yogurt's airy structure.
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6
Add the lemon zest, ground cumin, and kosher salt. Mix until just incorporated.
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7
Taste the spread. The flavor should be bright and nutty. Add an extra pinch of salt or a drop more lemon juice if the flavors feel muted.
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8
Transfer the spread to a shallow serving bowl. Use the back of a spoon to create deep decorative swirls and 'wells' on the surface.
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9
In a small dry pan over medium heat, lightly toast the pine nuts for 2-3 minutes until golden and fragrant.
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10
Drizzle the extra virgin olive oil generously into the swirls of the spread.
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11
Sprinkle the Aleppo pepper (or sumac) and the toasted pine nuts over the top.
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12
Finish with a scatter of fresh mint leaves and serve immediately, or chill for 30 minutes to let the flavors meld.
💡 Chef's Tips
Always use a high-quality, 'runny' tahini—if it’s bitter or chalky in the jar, it will be bitter in the dip. If the spread feels too thick, whisk in a teaspoon of yogurt whey or water until it reaches your desired consistency. To avoid an overpowering garlic flavor, grate the garlic into the lemon juice first and let it sit for 5 minutes to 'mellow' the bite. For a vegan version, substitute the Greek yogurt with a thick unsweetened almond or soy-based yogurt and use maple syrup instead of honey. Make this ahead of time, but wait to add the garnishes until just before serving to keep the nuts crunchy and the herbs vibrant.
🍽️ Serving Suggestions
Serve alongside warm, pillowy pita bread or crispy za'atar-dusted pita chips. Use as a vibrant base layer on a plate topped with warm roasted carrots or charred cauliflower. Pair with a crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko to cut through the richness. Accompany with a platter of crunchy raw vegetables like Persian cucumbers, radishes, and bell pepper strips. Dollop over grilled lamb skewers or falafel for a cooling, creamy contrast.