Spicy Dairy-Free Tahini Dip

Ali Segersten Nov 05, 2009 12 comments

I thought you might enjoy this thick and creamy dairy-free dip recipe for your upcoming holiday gatherings. It would make a great appetizer! In this recipe I use a fresh jalapeño pepper and cayenne pepper for a very spicy dip, but below the recipe I have a variation for a non-spicy herbed version.

This recipe is a slightly altered version of one found in a very lovely cookbook entitled, I Am Grateful, Recipes and Lifestyle of Cafe Gratitude. This cookbook is primarily a raw foods cookbook (or uncookbook I should say). In addition to the wonderful recipes with color photos, the book permeates warmth and love. Each recipe is an affirmation. I Am Flowing for a veggie noodle dish, or I Am Light for a dairy-free Tzatziki recipe, or how about I Am Cherished for a Cashew Lemon Cheesecake? They all sound so inviting, don't they?
I can feel the loving energy that was put forth to create this book on each and every page and this is why I want to share it with you. I have other raw food books, but I like this one because of how approachable it is. Enjoy!

Recipe from our Meal Planner

Spicy Dairy-Free Tahini Dip

Spicy Dairy-Free Tahini Dip
Servings
6
Prep Time
15 minutes

This creamy, spicy tahini dip is bold, addictive, and just the thing to wake up your veggies or grain bowls. The original recipe from the book I Am Grateful calls for ¾ cup fresh coconut milk. Since I didn’t have any young coconuts sitting around, I used canned, organic coconut milk and part water to replace the fresh milk. I also replaced the ¼ cup of white miso called for with ½ teaspoon of Herbamare (or sea salt). 

Tip

If you prefer a more savory dip, then replace the jalapeño pepper and cayenne pepper with a large handful of fresh herbs (parsley, thyme, rosemary, oregano, and marjoram). Add about ½ teaspoon of fresh lemon zest and ½ teaspoon of freshly ground black pepper.

Ingredients
½ cups canned coconut milk
½ cups sesame tahini
¼ cups water
¼ cups raw almond butter
3 tablespoons freshly squeezed lemon juice
1 jalapeño peppers seeded and chopped
4 cloves garlic
½ teaspoons Herbamare (or sea salt)
¼ teaspoons cayenne pepper
Directions
  1. Place all ingredients into a food processor or blender. Blend until creamy.
  2. Add more water if you would like a sauce, or keep it thick for a dip.

Use this recipe in our Meal Planner

Take a Tour View Recipe

Posted In
appetizers condiments dairy-free dips holidays sauces spicy vegan vegetables recipe
ALI-2023-PHOTO-VERTICAL-2

About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

See More

Nourishing Meals Newsletter

Email updates.

Add Comment

Comments

Mariane (visitor) Oct 27, 2015 | 6:17pm

So good !! I discovered your blog maximum 3 minutes ago and I am in love !

Unknown (visitor) Nov 09, 2014 | 2:53pm

Awesome dip and/or sauce! I've made it twice now and love it! I threw in a bunch of fresh herbs and Hawaiian chili peppers, absolutely delish!! Mahalo for the wonderful recipes. =)

Jenny (visitor) Feb 10, 2011 | 10:57am

Wow I've never thought of using coconut milk in a savoury dip like this. Looks delicious and with depth of flavour.

CatO.Bear (visitor) Jan 28, 2011 | 8:33pm

I loooove this recipe! I make it for a client i cook for who cannot have garlic, so i subbed shallot instead...it an excellent dip for steam veggies and is a great salad dressing.

Tammy (visitor) Nov 14, 2009 | 12:01pm

Thanks for sharing this recipe and cookbook! I bought the book, made the recipe with these changes --

I used your suggestion for making this into a savory herb dip without the spice. Only I didn't have any coconut milk in the midst of it all, so added a combo of olive oil and water. It is fantastic! My teenage son actually likes it!!

Jessica (visitor) Nov 09, 2009 | 9:07pm

Nice recipe! Very garlicky so those who are, ahem, sensitive, might want to watch that. I put it over veggie burgers for dinner tonight. Added some extra coconut milk to thin and make it a bit less tahini-y. :)

Kristen's Raw (visitor) Nov 06, 2009 | 12:40pm

You know I'm totally into Raw Vegan foods. Thanks for posting this. :)

Cafe Gratitude is a wonderful restaurant. I wish there was one in AZ so I could eat there more!

Cheers,
Kristen

Hilary - How wonderful for you and your family to focus each day on gratefulness! I am sure that brings a lot of peace and love. Enjoy the dip!

Karenk - Hmm, have you tried Sunbutter? This might work. Let me know if you give it a try. www.sunbutter.com is the product link. :)

Jenn - Yes it is rich and very yummy! :)

Lauren - Thanks! :)

Lauren (visitor) Nov 05, 2009 | 4:01pm

Oh my! I love the flavours and everything! This sounds very delicious =D.

Jenn/CinnamonQuill (visitor) Nov 05, 2009 | 3:34pm

This sounds wonderfully rich. I definitely want to try it!

karenk (visitor) Nov 05, 2009 | 7:16am

Hi Ali,
Love the recipe as Im always looking for Gluten Free and Dairy Free recipes.
However I am also living with someone who has tree nut allergies. Can you think of anything else to use besides the Almond Butter?
PS...I love your blog it always makes me happy when I see a new post.

Hilary (visitor) Nov 05, 2009 | 6:40am

Thanks for the recipe - I have some Tahini in my pantry I've been wanting to use. I love your blog!

I also love the link to "I Am Grateful." I didn't know about this book or Cafe and I am thrilled to learn about it. This whole year I've been focusing on gratitude, especially related to parenting, so I really appreciate hearing about other folks who are focused on gratitude.
momsyearofgratitude.blogspot.com

Related Posts

Apr 13, 2010

Garlic Rosemary White Bean Dip

The other day a wonderful friend came to visit us from Seattle along with her children. She brought a spread of beautiful, delicious food to share. I also cooked up a lovely white bean, olive, tomato pasta sauce to go over noodles. I had plenty of leftover white beans in the pot which I wasn't sure yet what to do with.

Read More
Dec 29, 2009

Thin Buckwheat Pizza Crust (Gluten-Free, Yeast-Free, Vegan)

I am not sure how many of you have fond memories of pizza. From what we hear, pizza is sorely missed when going gluten and dairy-free. This yeast-free, gluten-free (and xanthan gum-free) crust recipe is a newer creation of mine. I do have another yeast-risen sorghum crust that I haven't shared yet.

Read More
Dec 22, 2009

Candied Walnuts: An Edible Holiday Gift

If you are looking for a great (edible) gift idea during the last minute Christmas frenzy, I've got a quick an easy one for you. Candied nuts made without refined sugars! The girls and I like to make them every year to give as gifts.

Read More