Tahini trio

I love tahini dip and I make it all the time. Sometimes I like to give it a twist. My favourites are a yellow, a green and a pink tahini dip, each made with natural ingredients which give wonderful flavours. Makes: 3 x 200ml dips

INGREDIENTS Classic tahini dip:

300g tahini (sesame seed paste)

Juice of 1 lemon (40-50ml) 250 - 300ml water

½ clove garlic, crushed (optional)

¼ tsp caraway or cumin ½ tsp salt

For each variation take 1/3 (approx 200ml of the classic tahini dip plus: For the Turmeric tahini

½ tsp curry powder ½ tsp turmeric

For the herbed tahini

20g of mixed fresh herbs of your choice, such as mint, parsley, coriander

Beetroot tahini

50g cooked beetroot

To decorate (optional)

Finely chopped parsley or coriander; finely chopped beetroot; curry or turmeric powder Pita bread and crudités to serve

METHOD:

First make the classic tahini dip by blitzing the tahini paste, lemon, water, garlic (if using), caraway/cumin and salt in a food processor or blender. You may want to adjust the quantity of water depending on the consistency you prefer, ideally it should be as thick as runny honey. Taste and adjust seasoning if needed.

To make the flavoured tahini dips divide the main dip into three bowls then add flavourings:

For the turmeric tahini: add curry and turmeric powders and blend.

For the green tahini: add the fresh herbs (leaves and stems included) and blend well.

For the beetroot tahini: add the beetroot to the tahini dip and blend again. This one may be a little runnier as the beetroot contains more water.

Taste each and adjust seasoning if needed. ●Serve in pita bread with falafel or simply as a dip. www. cookingforthesoul.com