A nutty, slightly bitter paste made from sesame seeds, tahini is a good source of protein, fiber, and healthy fats, as well as nutrients like magnesium, iron, and calcium. Though it’s used in many Middle Eastern recipes, people in the United States perhaps know it best as a main ingredient in hummus.
This rich and creamy tahini dip gets a fresh, herbaceous flavor from mint, basil, and cilantro leaves. Pair it with raw veggies or whole-wheat crackers. The recipe comes from functional medicine physician Mark Hyman, MD.
Ingredients
- 1 cup tahini
- 1/4 cup loosely packed fresh cilantro leaves
- 8 to 10 fresh mint leaves
- 5 large fresh basil leaves
- 1 large scallion, cut into 2-inch pieces
- 2 tablespoons minced fresh chives
- 1 garlic clove, halved
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon fennel or anise seeds
Preparation
Combine all the ingredients plus 1 cup of hot water in a blender and blend until smooth. Add more hot water as needed if the blender is struggling. Serve. Store any leftover dip in airtight container in the refrigerator for up to five days.
Nutrition facts
Per serving, estimated: Calories 105; fat 10g; saturated fat 1g; cholesterol 0mg; fiber 1g; protein 3g; carbohydrates 4g; sodium 79mg
Serves about 16
