Prep 6 mins
Cook 1 min
Gluten free without the bread. Date syrup/molasses/honey is an Iraqi ingredient that I adore. Modified from a recipe found on http://www.saucemagazine.com.
- 177.44 ml tahini
- 59.14 ml date syrup (date molasses, dibis in Arabic, found in some Middle Eastern shops)
- 29.58 ml sesame seeds
- ground cinnamon, to garnish
- apple, sliced, to serve
- pita bread, cut into wedges to serve
- Pour the tahini on a serving platter.
- Drizzle or pour date syrup in circles and swirl with the edge of a spoon to make a pretty pattern.
- Toast sesame seeds in a dry pan and sprinkle over top (this is what warms it up slightly).
- Sprinkle on ground cinnamon and serve immediately with sliced apples and pita wedges to dip.
Loved it! I would never have thought about using tahini as a base for a dip, but this was wonderful! I didn't have date syrup, so I used maple syrup. This was fantastic, and looks so fancy with no effort at all. Will be impressing guests with it soon!
I don't dole out 5,000 star reviews like Halloween candy but this one earns them all! The ratio of tahini to dibs was probably closer to 60/40. Used Oregon-made pita and Washington-grown apples! A truly amazing recipe and I thank you for posting this recipe!
Reviewed for NA*ME tag/April-May.