Creamy Tahini Dip
My creamy tahini dip is made with just tahini paste, lemon juice and soya yoghurt. It is a creamed up version of my tahini dip, and it works as a great substitute for mayo or alternative to hummus. I use it…
- to bind sandwich ingredients
- as a salad dressing
- for dunking veggies or bread
- as a topping for baked potato or sweet potato
To make the dip creamy I use plain soya yoghurt. I buy mine from Tesco. It is creamy, mellow and contains just soya beans, yoghurt cultures and calcium. I eat it straight from the pot, it’s delish! However if you struggle to use up a whole pot, then try…
- stirring a blob into homemade hummus
- adding a dollop to a spicy curry
- spooning over stewed fruit or speedy cherry crumble
The recipe given here is for the basic creamy tahini dip. However you can spruce it up with seasoning and spices if you like.
For more dips and spreads recipes, see here.
Free from: gluten, nuts, wheat, yeast
This is a vegan recipe
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- 1 tbsp tahini paste
- 1 tsp lemon juice
- 2 tbsp unsweetened soya yoghurt
- about 2 tbsp water
Mix the tahini and lemon. Add water a little at a time and stir to make a smooth consistency.
Stir through the yoghurt and serve.