Best Sesame Dip Recipes

SESAME CHICKEN DIP

Steps:

• Mix soy sauce, sesame oil and garlic; toss with chicken. Refrigerate, covered, at least 1 hour., Spread cream cheese onto a large serving plate; top with sweet-and-sour-sauce, spinach and chicken. Sprinkle with green onions and peanuts. Refrigerate, covered, at least 2 hours. Serve with crackers.

CLAUDIA RODEN'S HUMMUS BI TAHINA (CHICKPEA AND SESAME DIP)

Steps:

• Drain the chickpeas and simmer in fresh water for about an hour or until tender. Reserve the cooking water.
• Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, olive oil, salt and enough of the cooking liquid to obtain a soft creamy consistency.
• Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika and ground cumin (this is usually done in the shape of a cross) and a little parsley.
• Serve with warm pita bread for dipping.

SESAME CHICKEN DIP

Steps:

• Combine soy sauce, sesame oil, and 2 cloves of garlic in a large bowl. Add cooked chicken and toss to coat. Refrigerate and marinate for 1 hour.
• Combine cream cheese, 1/4 cup cilantro, remaining garlic, and salt in another bowl; beat with an electric mixer until creamy.
• Spread dip onto a large serving platter and top with marinated chicken. Sprinkle chicken with peanuts, green onions, and remaining cilantro, and drizzle sweet chile sauce over top. Cover and refrigerate for at least 1 hour before serving.

MIDDLE EASTERN SESAME LAMB MEATBALLS WITH MINTED YOGURT DIP

Steps:

• To make the meatballs:
• In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in mint, salt, allspice, and cinnamon. Add lamb, bread crumbs, egg, and currants and combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed.
• In a small bowl roll half of meatballs, 1 at a time, in black sesame seeds until coated, transferring to a rack set in a shallow baking pan. Coat remaining meatballs with white sesame seeds in same manner, transferring to rack. Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
• Preheat oven to 450°F.
• Bake meatballs in upper third of oven 8 to 10 minutes, or until golden and just cooked through.
• To make the yogurt dip:
• In a fine sieve set over a bowl drain yogurt, covered and chilled, 3 hours. Discard whey in bowl and transfer yogurt cheese to bowl. Yogurt cheese may be made 2 days ahead and chilled, covered.
• Into yogurt cheese stir mint and salt. Makes about 1 1/2 cups.

CHICKEN WINGS.... WITH A SESAME HONEY DIP

Steps:

• Preheat oven to 425°F
• Mix all the honey dip ingredients well. Refrigerate or set aside to serve at room temperature.
• CHICKEN: Mix mayo, ground mustard, onion and garlic powder in a medium bowl. Add chicken pieces, mixing to coat, and set aside.
• Mix crumbs and sesame seeds together in another bowl (or a plastic grocery bag for ease).
• Coat chicken pieces (one at a time) with the breadcrumb mixture and place them onto baking sheet. Bake 20-25 minutes or until done and lightly brown. Serve with honey dipping sauce.
• TO TOAST SESAME SEEDS: Place seeds in a non-stick saute' pan over medium heat. Heat, stirring occasionally, for 4-5 minutes or until seeds are toasted. Do not walk away as once they begin to brown, they do so rather quickly.

SESAME CHICKEN WITH HONEY DIP

Steps:

• Mix mayonnaise, dry mustard and minced onion; set aside. Mix crumbs and sesame seeds.
• Coat chicken with mayonnaise mixture, then crumb mixture. Place on baking sheet. Bake at 425 degrees for 12 minutes or until lightly browned.
• Serve hot with dip.
• Honey Dip: 1 cup mayonnaise 2 Tbsp. honey Mix ingredients.

EDAMAME DIP WITH RED ONION AND SESAME OIL

Steps:

• Bring a medium-size saucepan of water to a boil over high heat. Turn off the heat and add the frozen edamame. Stir about 10 seconds until thawed, but not cooked, then drain.
• In a food processor, combine edamame, cilantro, onion, garlic, olive oil, sesame oil, 1 teaspoon salt and 1 tablespoon sriracha. Add the zest of one of the lemons to the processor. Squeeze the juice of both lemons into processor. Pulse until mixture is almost smooth, with small chunks for texture.
• Scrape into a bowl and refrigerate at least 1 hour or overnight. Before serving, mix well and season to taste with salt and sriracha. Transfer to a serving bowl and sprinkle with cilantro leaves. Serve with rice crackers, chips or cucumber and celery sticks.

SESAME CHICKEN DIP

Steps:

• In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
• Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

SESAME CHICKEN WITH SOY DIP

Steps:

• Heat oven to 200C/fan 180C/gas 6 and line a baking tray with baking paper. Mix the breadcrumbs, sesame seeds, five-spice and a little seasoning on a plate. Pat dry the chicken, dip into the egg, then roll in the breadcrumb mix. Arrange on the baking tray, then bake for 25-30 mins until crisp and cooked through.
• When the chicken is almost ready, boil the broccoli in salted water for a few mins until just tender. Mix the soy sauce with the citrus juices and sugar to make a dipping sauce. Serve the crispy chicken with the broccoli and little dishes of the sauce for dipping, plus lime wedges for squeezing over.

SESAME-DIJON MUSTARD DIP

Steps:

• Place the mustard in a blender or food processor. Add the sesame oil and garlic. Blend until smooth and pour into a small bowl.
• Mix in the scallions and the red wine vinegar. Season with salt and pepper to taste.

ASIAN SESAME CRUDITE DIP

Steps:

• mix all ingredients in bowl and serve with crudite or toasted pita bread cut into strips

BABA GANOUJ - EGGPLANT DIP WITH SESAME OIL

Steps:

• Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
• Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
• Broil in oven or bake at 450oF until fairly soft.
• Allow to cool enough to be handled.
• Remove most of skin, and mash eggplant.
• If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
• Fit food processor with steel blade.
• With machine running, drop in garlic cloves.
• Add tahini, lemon juice, and water; blend until thoroughly combined.
• Add eggplant, and pulse until coarsely pureed.
• Add salt and red and black pepper to taste.
• Refrigerate for 1-2 hours for flavor to develop.
• Adjust seasonings, including tahini if desired.
• Garnish with parsley, pine nuts, and pomegranate seeds as desired.
• Serve with pita bread or veggies.

GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES

Steps:

• Place eggplants on preheated grill or directly over gas burner on stove. Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes. Transfer to baking sheet and cool briefly. Cut eggplants in half. Scoop out flesh into large sieve set over bowl; discard skins. Drain at least 30 minutes and up to one hour. Place eggplant in large bowl; mash finely. Heat sesame oil in a large skillet over medium-high heat. Add 1 1/4 cups green onions, garlic, and ginger. Saute until onions soften, about 2 minutes. Add eggplant; mix in soy sauce vinegar, and chili-garlic sauce. Cook until heated through, stirring occasionally, about 2 minutes. Mix in 1/3 cup cilantro. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. Toast pita breads on preheated grill or directly over gas burner on stove until beginning to char. Cut into wedges. Transfer to bowl. Place eggplant dip in another bowl. Sprinkle with remaining green onions and cilantro. Serve with pita wedges.

HOMOS BI TAHINI - ARABIC SESAME CHICKPEA DIP

Steps:

• Soak chickpeas in water with baking soda overnight.
• Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
• Drain and cool.
• If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
• Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
• Stir sesame oil thoroughly to combine before measuring.
• Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
• Add lemon juice, and stir into a smooth sauce.
• Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
• Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
• Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
• Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
• Garnish with chopped parsley and pomegranate seeds if desired.
• Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.

TAHINAH (SESAME DIP)

Steps:

• Place sesame paste in blender goblet.
• On low, slowly add water and lemon juice.
• When mixture resembles mayonnaise, add remaining ingredients and blend well*A pretty way to serve Tahinah is to spread it on a plate, then swirl with a knife to create a circle design.
• Garnish with chopped parsley or paprika.
• Serve as a dip with raw vegies or with pita bread.

SESAME SPREAD/TAHINI/HUMMUS DIP

Steps:

• Place all ingredients (except crackers) in a blender. Blend until very smooth. Place in a covered bowl.
• Chill 3-4 hours or overnight to allow flavors to mingle. Serve as a spread or dip with Rice Crackers.

GARLIC SESAME DIP

Steps:

• Sprinkle the bread cubes with water and squeeze well.
• Place bread, tahini and garlic in a processor and blend until smooth.
• Once smooth leave machine running and drizzle in oil until a thick paste is formed.
• Stir in fromage frais and lemon juice and place in serving bowl.
• Serve with olives, toasted pittas or vegetable crudités.
• for a lighter version replace 1/2 the olive oil with plain yoghurt.

DUKKAH (EGYPTIAN CORIANDER AND SESAME SEED DIP)

Steps:

• Using a mortar and pestle, pound roasted seeds and nuts with cumin and salt. The mixture should be finely crushed and dry, not worked into a paste. Serve with bread and olive oil. The mixture will keep in an airtight container for up to 1 month.

SESAME CHICKEN DIP

Steps:

• 1. In a zip top bag combine cooked shredded chicken, garlic, sesame oil, soy sauce and water chestnuts. Allow to marinate for 1 hour.
• 2. Spread softened cream cheese on platter (I mix just a bit of the marinade with the cream cheese to flavor it a bit).
• 3. Sprinkle with chicken mixture (including juice from marinade), chopped spinach and green onions, sliced fine.
• 4. Drizzle with sweet & sour sauce. Refrigerate until ready to serve. Serve with wheat crackers.

SKEWERED SESAME CHICKEN WITH CHILI DIP

Steps:

• To prepare the chicken: Cut the meat into 48 bit-sized chunks. Mix the rice wine vinegar, sesame oil, garlic, and soy sauce, and pour over the chicken. Cover and refrigerate overnight. When ready to cook, mix the sesame seeds, cornstarch, and flour. Dip the marinated chicken in the sesame seed mixture. Place on tray and let stand 10 minutes. Heat ¼ inch of peanut oil in sauté pan and brown the chicken on all sides in batches, without crowding. Drain on paper towels. Remove the tips, tails, and strings from the snow peas. Place in a saucepan with a few tablespoons of boiling water; cover and steam for 1 minute over high heat. Cool in ice water and pat dry. Wrap each pea pod around a chicken piece and fasten with wooden skewers. To prepare the chili dip; combine all ingredients, blending well. Fill the red pepper shell. Serve with chicken.