Take a Dip: Make your own tahini

Take a Dip: Make your own tahini
Are you a fan of flavourful and wholesome dips that can elevate your meals or snacks to a whole new level?

Look no further! Use this raw tahini recipe to as into a variety of other mouthwatering dips that are sure to impress your taste buds and your guests.

Tahini, a paste made from ground sesame seeds, is a staple in Middle Eastern and Mediterranean cuisines.

It’s not only incredibly versatile but also packed with nutrients, making it an excellent addition to your culinary repertoire.

By creating your own raw tahini at home, you have complete control over the quality and freshness of the ingredients, ensuring a dip that’s as pure and flavourful as can be.

Raw Tahini Recipe

Makes approx. 350g

3 cups raw sesame seeds
olive oil (optional)

Place sesame seeds into a food processor. Process for 10-15 minutes until a smooth paste forms. If after 15 minutes a paste still isn’t achieved, add a few drops of olive oil and blend for another 5 minutes. Pour paste into a jar and store in the pantry. Use within 1 month.


Spinach, Artichoke 
& White Bean Dip Recipe

Makes approx. 2 cups

1 cup spinach leaves, packed
400g can cannellini beans, drained
6 marinated artichoke hearts, plus ¼ cup of the brine
2 sprigs fresh mint
1 tbsp raw tahini
juice of half a lemon
1 date, chopped
½ tsp sea salt

Blanch spinach for 1 minute in boiling water. Drain, squeezing out excess liquid. Place spinach and remaining ingredients into a food processor. Blend for 1-2 minutes until smooth. Spoon into a bowl and serve.


Beetroot Dip Recipe

Makes approx. 2 cups
1 medium beetroot, leaves removed
¾ cup thick coconut yoghurt
1 tbsp raw tahini
1 garlic clove, peeled
1 tsp ground cumin
½ tsp sea salt
extra virgin olive oil, to serve

Wrap beetroot in baking paper; roast for 40-50 minutes. Allow to cool. Rub off skin. Chop beetroot roughly and set aside to cool. Place cooled beetroot in a food processor; puree. Add remaining ingredients and blend until smooth. Drizzle with olive oil and serve.


Grilled Capsicum 
& Walnut Dip

Makes approx. 2 cups

2 red capsicums, halved extra virgin olive oil, for brushing
4 sundried tomatoes in olive oil
½ cup walnuts
2 tbsp raw tahini
1 garlic clove, peeled
1 tsp balsamic vinegar
1 tbsp lemon juice
½ tsp sea salt

Preheat grill to 220°C. Arrange capsicums cut side down on a baking tray; brush with oil. Place under the grill. Leave oven door ajar and grill for 8-10 minutes until skin starts to char. Turn off oven, close the door and leave for 10 minutes.

Peel capsicum. Place in a food processor along with remaining ingredients. Blend for one minute until smooth. Spoon into a bowl and serve.


Print Recipe


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