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3 Tahini-free Middle Eastern dip recipes to enjoy when you have a sesame allergy

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Sesame allergy-friendly Middle Eastern dip recipes make it easy to snack without tahini

I was recently diagnosed with a sesame allergy, so that means no more tahini in my life. Trust me when I say I was devastated and extremely sad. Tahini is nutty, creamy and tastes amazing. It's especially good in hummus and other Middle Eastern dips.

So after I was told I could no longer enjoy my creamy and delicious tahini, I opted to come up with my own tahini-free dip substitutions. These recipes pack just as much delicious flavor as their traditional cousins do but are 100 percent tahini-free.

Sesame allergy-friendly Middle Eastern dip recipes make it easy to snack without tahini

Tahini-free baba ghanoush recipe

Baba ghanoush is the perfect dish to turn tahini-free. I replaced the tahini with almond butter to keep it smooth, nutty and still fully delicious.

Serves 4-6

Prep time: 15 minutes | Bake time: 20 minutes | Inactive time: 1 hour | Total time: 1 hour 35 minutes

Ingredients:

  • 2 pounds eggplant
  • 2 tablespoons olive oil
  • 1/3 cup lemon juice
  • 1/4 cup almond butter
  • 2 garlic cloves
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon ground cumin
  • Kosher salt and pepper, to taste
  • 3-6 teaspoons cold water
  • Pita chips, for dipping

Directions:

  1. Preheat the oven to 450 degrees F, and line a rimmed baking sheet with a Silpat or parchment paper liner.
  2. Rub the eggplant with olive oil, and place it onto the prepared baking sheet.
  3. Put the eggplant into the oven, and roast for about 20 minutes, until the outside of the eggplant skin is blackened and the eggplant is tender.
  4. Remove the eggplant from the oven, and let it rest until it's cool enough to touch, about 1 hour.
  5. Remove the blackened skin (it should sort of pull off), and slice/chunk the eggplant.
  6. To the bowl of a large food processor, add the eggplant, lemon juice, almond butter, garlic cloves, lemon zest, cumin, kosher salt, pepper and 3 teaspoons of cold water.
  7. Blend until smooth. If the mixture is too thick, then add a few more teaspoons of cold water. The final product should be smooth but slightly thick.
  8. Serve with pita chips for dipping.

Sesame allergy-friendly Middle Eastern dip recipes make it easy to snack without tahini

Tahini-free roasted garlic hummus recipe

Roasted garlic hummus is traditional and packed full of garlic flavor. I substituted cashew nut butter for the tahini and served it with crispy pita chips for dipping.

Serves 4-6

Total time: 15 minutes

Ingredients:

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 roasted garlic cloves
  • 1/4 cup cashew butter
  • 2 lemons, juiced
  • Kosher salt, to taste
  • Cayenne pepper, to taste
  • Olive oil
  • Pita chips, for dipping
  • Fresh vegetables, for dipping

Directions:

  1. To a food processor, add the chickpeas, roasted garlic, cashew butter and lemon juice. Blend until smooth.
  2. Taste, and season with the desired amount of kosher salt and cayenne pepper. If the hummus is not smooth enough, you can drizzle in some olive oil and blend until the desired consistency is reached.
  3. Drizzle the hummus with olive oil before serving.
  4. Serve your hummus with pita chips or fresh vegetables.

Sesame allergy-friendly Middle Eastern dip recipes make it easy to snack without tahini

Tahini-free edamame hummus recipe

Hummus doesn't have to just be chickpeas. This version keeps it tahini-free by using cashew nut butter and throws in a little steamed edamame for additional nutrition and deliciousness.

Serves 4

Total time: 15 minutes

Ingredients:

  • 8 ounces steamed edamame
  • 2 garlic cloves
  • 2 tablespoons cashew butter
  • 1/2 lemon, zested
  • 1/2 lemon, juiced
  • 1/2 teaspoon cumin
  • 1/4 cup olive oil
  • Kosher salt and pepper, to taste
  • Pita chips, for dipping

Directions:

  1. To a food processor, add the steamed edamame, garlic, cashew butter, lemon zest, lemon juice and cumin.
  2. Start to process your mixture while slowly streaming in your olive oil. The mixture should be smooth and dippable in consistency. If the mixture is not smooth enough, then slowly add in more olive oil.
  3. Taste, and season with the desired amount of kosher salt and pepper.
  4. Serve with pita chips for dipping.

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