Creamy Tahini-Yogurt Dip
Cooling Levantine Dip Featuring Whipped Greek Yogurt, Sesame Tahini, Board-Ground Garlic Paste, and Cumin
This tangy, creamy tahini-yogurt dip pairs perfectly with hot crispy falafels and warm pita bread, and doubles as a fantastic topping for grilled eggplant or salad greens.
The secret is grinding the raw garlic clove with coarse salt on your cutting board into a mellow paste before whisking it into the sesame-yogurt emulsion. Enjoy the recipe!
Recipe
- Grind Garlic Paste: Place chopped garlic on a cutting board, sprinkle with coarse kosher salt, and use the flat side of a chef’s knife to press and drag across the garlic 3–4 times until it forms a smooth, wet paste.
- Whisk Core Matrix: Transfer the garlic paste to a mixing bowl along with thick Greek yogurt, tahini paste, extra-virgin olive oil, lemon juice, ground cumin, and remaining salt. Whisk vigorously for 60 seconds.
- Calibrate Consistency: If the dip is too thick, whisk in cold water 1 tablespoon at a time until it reaches your desired consistency for dipping or dressing.
- Garnish & Serve: Transfer to a shallow serving bowl, garnish with chopped fresh parsley, and serve immediately with hot falafels, warm pita bread, or crudités!
💡 Chef Notes & Tips
- Stirring Tahini First: Always stir natural tahini from the bottom up before measuring to reincorporate any separated sesame oil into the dense solids.
- Vegan Adaptation: Replace the dairy Greek yogurt with an equal measure of unsweetened almond milk yogurt or cashew-based sour cream, or omit the yogurt and double the tahini and water for a classic Tarator sauce.
