Best Cumin Tahini Yogurt Dip Recipes

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TAHINI YOGURT SAUCE



Tahini Yogurt Sauce image

This Tahini Yogurt Sauce recipe is a healthy and versatile dressing worth adding to your repertoire. You can use this multifaceted sauce to add flavor to roasted vegetables, salads, meat dishes, and even as a dip to serve alongside crudités.

Provided by Aysegul Sanford

Categories     Sauce

Time 10m

Number Of Ingredients 7

1 cup full-fat Greek Yogurt
3 tablespoons tahini (stirred well)
2 tablespoons lemon juice (freshly squeezed)
2 cloves of garlic (minced)
½ teaspoon ground cumin
1 teaspoon Kosher salt
¼ teaspoon black pepper

Steps:

  • Place all ingredients in a bowl and whisk until combined.
  • Taste for seasoning and add in more if you like.

Nutrition Facts : Calories 101 kcal, Sugar 2 g, Sodium 604 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 5 g, Fiber 1 g, Protein 7 g, Cholesterol 3 mg, ServingSize 1 serving

LEMON TAHINI YOGURT SAUCE



Lemon Tahini Yogurt Sauce image

Serve this delicious sauce with falafel in pita or with fresh vegetables. Best if made a few hours in advance, but it can be served immediately. I chop the garlic, and let it rest for 5 to 10 minutes before adding the remaining ingredients. This increases the amount of allicin, a compound shown to have antibacterial, antifungal, antiviral, and antiprotozoal activity.

Provided by Syd

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 6

3 cloves garlic, or more to taste
2 tablespoons tahini, or more to taste
1 (8 ounce) container plain yogurt
1 lemon, juiced and zested
½ teaspoon ground cumin
salt to taste

Steps:

  • Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Cholesterol 3.4 mg, Fat 5.1 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 88.8 mg, Sugar 4.1 g

CREAMY TAHINI SAUCE, THREE WAYS



Creamy Tahini Sauce, Three Ways image

Provided by Rhoda Boone

Categories     Condiment/Spread     Vegetarian     Kid-Friendly     High Fiber     Healthy     Low Cholesterol     Small Plates

Yield Makes about 2 1/2 cups sauce

Number Of Ingredients 21

For the Creamy Tahini Sauce:
2 garlic cloves, coarsely chopped
1 teaspoon kosher salt
1 cup tahini
1/2 cup chopped fresh parsley
1/2 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
For the Creamy Tahini Dip with Avocado:
2 ripe avocados, cubed
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon cumin
For the Creamy Tahini Dressing with Cucumber and Dill:
1 cup coarsely chopped English hothouse cucumber
1/4 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 cup fresh dill fronds

Steps:

  • Make the Creamy Tahini Sauce:
  • Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
  • For the Creamy Tahini Dip with Avocado:
  • Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
  • For the Creamy Tahini Dressing with Cucumber and Dill:
  • Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
  • Do Ahead
  • Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.

CUMIN & TAHINI YOGURT DIP



Cumin & Tahini Yogurt Dip image

Make and share this Cumin & Tahini Yogurt Dip recipe from Food.com.

Provided by English_Rose

Categories     Lemon

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

2 garlic cloves
1 teaspoon sea salt
1 1/4 cups Greek yogurt
8 tablespoons tahini paste
1 lemon, juiced
1 1/2 teaspoons ground cumin, plus a little extra to serve
1 teaspoon olive oil
6 pita breads, warmed to serve

Steps:

  • Pound the garlic and 1 tsp sea salt in a pestle and mortar until smooth; transfer to a bowl and mix with the yoghurt, tahini, lemon juice and cumin. Add 30ml of water and stir till smooth then chill until required.
  • Drizzle with olive oil and sprinkle with a little more cumin. Serve with pita bread.

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