Nowadays, we all are fond of the food channels and try to make food from different part of the world after watching them either on TV or on YouTube. Sometimes, it happened that we saw a typical type of Spice/ Dip/Ingredient and we bought that for our grocery but that option is not available in every city (or maybe villages) where we live. One of my School friends told me that she wanted to buy Garlic Powder and she never found it in normal grocery shops in Kolkata and finally found it in Spencer’s at South City Mall. So the fact is that she was able to find it but the case may have been different if she’s from a small city from any part of India where it is not a common item in the shops.
This is the reason I always try to prepare spices or paste at home because now I am available with the verities but the situation can be different if I move from here. No, I am not sharing the Recipe for Garlic Powder. Instead, it is “Tahini”.
If Indian cuisine is incomplete without Garam Masala then Middle Eastern and Mediterranean Cuisine is incomplete without Tahini. Tahini is actually a paste prepared only with Sesame Seed and Olive Oil. Tahini plays the major role while preparing famous Middle Eastern dishes. It is easily available in Supermarkets or specialized Grocery shops but I found the price a bit on the higher side while it can be very easily prepared at home with very basic ingredients. This paste can be stored for 3 months in an air-tight container and I always prepare the basic paste and store it and add spices (Lemon and Garlic) as and when required while preparing the dip.
So the Recipe has two parts: One is to preparing the Basic Tahini Paste and finally to prepare Tahini Dip from the Paste. The paste is mainly used in preparing the iconic Middle-Eastern and Mediterranean dishes such as “Hummus” and “Baba Ghanoush” and the Dip. Well, I love it with anything and everything! Jokes apart; it can be served by adding little spices as a dip for bread or with Nachos. Infect, I love to use Tahini as a Salad dressing.
- Sesame Seed: 1 Cup
- Olive Oil: ¼ Cup
- Tahini Paste: 1 Cup
- Garlic: 4 clove
- Lemon: 1
- Salt: ¼ Tsp.
- Take Sesame Seed in a dry frying pan and dry roast them in medium flame for around 2-3 minutes or till those turn golden in color and fragrant.
- Stir continuously with a Wooden Spatula. Don't let the seed turn brown.
- Transfer the Seed in a separate Bowl and let them cool completely.
- Now take Sesame Seed in a Grinder and grind them completely to make a smooth powder.
- I have used the dry Jar of my Food Processor for doing the same. If you are not available with a grinder then use a Mortar Pestle of Shilnora (Shilbatta) to make the Powder.
- I prefer to use the Powder a bit smooth while some people prefer coarse Powder so the choice is yours. However, the end result should be a crumbly paste.
- Now start adding Olive Oil to the Paste.
- Initially, add 1 Tbsp. Oil and start mixing in the same grinder and add rest of the oil and complete making the paste.
- I have added ¼ Cup of Oil in 1 cup Sesame Seed.
- If you wish to have your paste a bit liquid then just adds more oil and vice versa.
- Basic Tahini Paste is ready.
- It can be stored for 3 months and you can use it while making Middle-eastern Dishes.
- What if you don't want to make a Middle-Eastern Dish but you need a dip for your Nachos or a Salad dressing instead of Mayonnaise. One of the common answers is Tahini Dip or Tahini Sauce which can be prepared with Tahini Paste.
- Take Tahini Paste in a mixer and add ¼ Tsp. Salt, 4 cloves of Garlic and squeeze the juice of a Lemon and mix it for 1-2 minutes and the dip is ready!
- I prefer to add little extra Garlic so the quantity can be reduced based on the taste
- The same is applicable for Lemon Juice.
- Tahini Dip is ready for using in Salad or I use it as a spread of Bread and sometimes have it with Cucumber.
Other Dips from Debjanir Rannaghar: