Whip up this easy tahini and Greek yogurt dip with kalamata olives the next time you have a bunch of fresh veggies. Tahini is the magic ingredient. It mellows the yogurt and adds just enough earthiness to stand up to sharp kalamata olives. Serve with fresh-cut veggies or slather on a pita with greens for a fresh vegetarian sandwich.
Looking for more healthy snacks - try my favourite vegan roasted red pepper dip or this fava bean hummus
This dip is just perfect if you want something healthy and just a bit different raw veggies or crudities. It's quick to whip up and you probably have everything you need on hand to make it happen.
Tahini is the magic ingredient. Without tahini in this dip the flavours would be harsh and jarring. Tahini brings a deep savoury note.
What is Tahini ?
Tahini is basically ground sesame seed paste. I always have some on hand and use it in all kinds of dressing and sauces. It is essential in hummus. Tahini gives sauces and dressings and hummus a deep, earthy flavour. Good tahini is not bitter, but it has a nutty and savoury flavour. It is creamy and smooth. Pourable almost. Like a super creamy almond butter.
My favourite tahini brand is Tamam, which I usually find in the specialty section of my supermarket. It's a Canadian brand that I look for most.
Tahini is often used in Mediterranean cuisine, but you will find it in all kinds of applications.
In my opinion, tahini is essential in a plant-based kitchen. It tames garlic and lemony sauces, grounding their flavours, it can hold crackers together, adds depth and richness to vegan soup, you can even bake with it!
Some of my favourite recipes using tahini:
- Lemon Tahini Dressing
- Roasted Beet and Carrot Salad with Tahini
- No-Oil Seed Crackers
- Sesame Cookies
- Chickpea and Sun-dried Tomato Soup
How to serve this dip
I love this tahini and greek yogurt dip just with fresh vegetables or warm pitas.
It's lovely on top of a vegetable wrap with greens, sliced vegetables like carrots, cucumbers and peppers, and a handful of sprouts.
For a fun twist, serve with crispy zucchini sticks or falafal bites.
Greek Yogurt Dip with Olives and Tahini
- ¼ cup greek yogurt I used 1%, use non-fat if you prefer
- 2 tablespoon tahini
- 2 tablespoon kalamata olives finely chopped
- 1 tablespoon lemon juice
- 1 clove garlic minced, or pushed through a garlic press
- salt and pepper to taste
- In small bowl, mix all ingredients until smooth and well blended. Serve
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