Tahini Yogurt

I have had tahini in hummus before and in other Mediterranean and Middle Eastern dishes, but I’ve never wondered what tahini actually is. Well, it is a paste of ground sesame seeds. You can make it at home by roasting the seeds, grinding them up in a blender with oil and salt. But I was already over-extending myself in one evening with the Turkish-Spiced Chicken Kebabs, Pomegranate Relish, Tzatziki, and this Tahini Yogurt so I bought tahini in a jar. Plus, Jen and I do not own a decent blender. Shameful, I know. The tahini yogurt can also be served with plain pita chips, and makes a great snack.


  • 3 1/2 T fresh lemon juice
  • 1 tablespoon Baharat Seasoning (recipe below)
  • 1 large garlic clove, pressed
  • 1/2 C plain whole-milk Greek-style yogurt
  • 1/4 C tahini (sesame seed paste)

Baharat Seasoning: (recipe here will yield 1/4 C)

  • 1 1/2 T dried mint
  • 1 T dried oregano
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground nutmeg


Combine lemon juice, Baharat Seasoning, and garlic in medium bowl; stir to blend. Let stand 5 minutes.  Whisk in yogurt and tahini. Season tahini yogurt to taste with salt. Prepare ahead.

Serve with Turkish-Spiced Chicken Kebabs, Pomegranate Relish, Tzatziki and pita bread.

One Response to “Tahini Yogurt”
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  1. […] deviations from the original recipe: reduced the amount of red onion to half and I used our own Tahini Yogurt recipe.  Finally, I finished the salad with a sprinkle of pomegranate seeds; Maria also suggests adding […]

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