This deceptively simple little 5-minute recipe will provide you and your family with days worth of iron, zinc, vitamin B6, selenium, copper, and vitamin E–all nutrients that support a healthy immune system. Plus, sesame seeds are incredibly high in fiber and calcium–and when you soak them, they are even easier for your body to digest and absorb the nutrients. This differs from a tahini-based dip in that it is light and fluffy, while still rich and satisfying (plus, from a purely budget-friendly standpoint, you don’t have to spend $10 on a jar of tahini to make a great-for-you organic sesame condiment). I love this Healthline article about the 15 Health and Nutrition Benefits of Sesame Seeds, including blood sugar control, digestion support, immune boosting, and more.
This is a gluten-free, vegan, bean-free raw meal that stands nicely on its own with a flavor and texture similar to hummus, and it can be used alongside other proteins and dairy- or gluten-filled foods, such as pita bread and roasted chicken. I serve it with fresh veggies, chips, soft tortilla triangles, spread on a sandwich, added to fusion tacos, atop a basic rice bowl, or as a dressing on spaghetti or rice noodles. Mix in additional herbs and olive oil for a thinner dressing for green salads, or use it as a thick dressing on a heartier rainbow or chef’s salad.
I love to chop up an entire bunch of parsley or cilantro and fold it in after it’s blended for a deliciously robust hit of flavor that transforms this dip into another happy beast altogether.
Recipe Video Tutorial for Creamy Sesame Dip (with cameo from our kids telling you what they think):
- 2 cups organic brown unhulled sesame seeds, soaked overnight in 4 cups lukewarm water. Sesame seeds will double in size.
- 3 ripe lemons, squeezed, equivalent to 6 ounces of freshly-squeezed lemon juice
- 2-3 cloves garlic, depending on preference (I used 3 medium cloves here)
- 4 Tablespoons soy sauce (I used San Jay gluten-free, full-sodium soy sauce)\
- 8 ounces water, with an additional 4 ounces water set aside for the blending process, if needed (I didn’t need it here)
- Freshly ground black pepper
For the garnish:
- Chopped green onion
- 1 Tablespoon smoked paprika
- Generous drizzle extra virgin olive oil
Rinse soaked sesame seeds thoroughly, about 4-6 times, until water runs clear. Drain and add to high-speed blender, such as a Vitamix. Add all ingredients except smoked paprika, olive oil, and green onion, stir, cap and blend at a gradually increasing speed, stopping to stir as needed and blending until it is completely smooth. Do not overheat the blender as you do this, as this will change the taste of the dip. Add additional salt and pepper as desired (I didn’t need to add any extra salt to this one, and I’m a total salt lover).
To serve it as I did here, mound the Creamy Sesame Dip in a bowl, sprinkle generously with smoked paprika, chopped green onion, generous drizzle of extra virgin olive oil, and salt and pepper. Serve surrounded by your favorite veggies–pictured here: English cucumbers and rainbow carrots, sliced into 1/4-inch sections on the diagonal, which makes them work as hardy veggie chips ready for scooping.
Give it a try and let me know what you think!