Creamy Tahini Dill Dip

I should have read the comments--once I added the water, it seized up. It actually looked ok before that, if kind of thick. I ended up adding more water and a little more lemon juice, which didn't really work. I managed to save the texture with an immersion blender. I'm wondering if maybe the lemon juice measurement was in tsps and should have been in Tbsps? I did use room temp tahini (the kind they sell at co-ops, not the traditional kind), so maybe that was the issue when the cold water hit

I’m afraid I have to agree with the prior comment - this was inedible. I followed the ingredient list and directions exactly and all I got was a clumpy brown paste which was unsightly and tasted only of tahini. I tried to salvage it by adding more of the other ingredients but it went uneaten 😔My tahini was brown - maybe this only works with a very special type of tahini?

PUL Team - March 18, 2025, 4:27 p.m.

Hey friend, sorry to hear it didn’t turn out as expected! The colour and flavour of tahini can indeed vary. We're revisiting this recipe to help make sure it's the best version it can be 💛

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Not sure what happened, but this dip was inedible. The texture (oily, clumpy) and appearance (gray/brown) were off. But most importantly, it just didn't taste good 🫤

PUL Team - Dec. 23, 2024, 1:50 p.m.

Oh no, Kim, sorry to hear that! Tahini can vary quite a bit, and that might have been the issue. White tahini, made from hulled sesame seeds, tends to be milder and sweeter, while brown tahini, made from unhulled sesame seeds and often toasted, has a more intense and nutty flavour.

If you still have some of the dressing, you could try tweaking it. Adding a touch of sweetness, like agave or maple syrup, might help balance the flavours. A splash of lemon juice for some acidity could also make a difference. Hope that helps! 🫶

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Delicious!😋