Dip Trio with Lemon Tahini

Elevate your mezze spread with these vibrant, flavor-packed recipes featuring Beituti’s Lemon Tahini Sauce. From a creamy homemade labne swirled with tangy tahini, to a bold beet hummus and smoky baba ghannouj, these dishes celebrate the richness of Middle Eastern cuisine with a modern, citrusy twist. Perfect for dipping, spreading, or scooping with warm pita, each recipe is easy to make and brings a burst of brightness to your table. Whether you're hosting or snacking, these tahini-forward favorites are sure to impress.

Homemade Labne with Lemon Tahini Swirl

Ingredients:

• 2 cups full-fat plain yogurt (Greek or regular)

• ½ tsp sea salt

• 1-2 tbsp Beituti Lemon Tahini Sauce

• Olive oil, for drizzling

• Za’atar or sumac, for garnish

Instructions:

1. In a small bowl, stir the salt into the yogurt.

2. Line a fine mesh strainer with cheesecloth (or a clean kitchen towel) and set it over a bowl. Transfer the salted yogurt into the cloth.

3. Gather the edges of the cloth and twist gently to enclose the yogurt. Place in the fridge and let drain for 12–24 hours, depending on how thick you want it. The longer it drains, the thicker your labne will be.

4. Transfer the labne to a serving plate, spreading it out with the back of a spoon.

5. Drizzle with Beituti Lemon Tahini Sauce and olive oil. Sprinkle it with za’atar or sumac.

Beet Hummus with Lemon Tahini

Ingredients:

• 1 medium roasted beet (about ½ cup)

• 1 can (15 oz) chickpeas, drained and rinsed

• 3 tbsp Beituti Lemon Tahini Sauce

• 1 small garlic clove

• 1 tbsp olive oil

• Salt, to taste

Instructions:

1. In a food processor, combine beet, chickpeas, garlic, Beituti Lemon Tahini Sauce, olive oil, lemon juice, and salt.

2. Blend until smooth, adding 1-2 tbsp water if needed for a creamier consistency.

3. Taste and adjust seasoning. Serve topped with a drizzle of olive oil and a sprinkle of sesame seeds or fresh herbs.

Baba Ghannouj with Lemon Tahini

Ingredients:

• 1 large eggplant

• 2 tbsp Beituti Lemon Tahini Sauce

• 1 small garlic clove, minced

• 1 tbsp olive oil, plus more for drizzling

• Salt, to taste

• Fresh parsley, chopped (for garnish)

• Pomegranate seeds (optional, for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Prick the eggplant a few times with a fork and roast it whole on a baking sheet for 35-45 minutes, until it collapses and is very soft. Let cool slightly.

2. Scoop out the flesh, discarding the skin. Place in a bowl and mash with a fork or pulse in a food processor for a smoother texture.

3. Stir in Beituti Lemon Tahini Sauce, garlic, olive oil, lemon juice (if using), and salt.

4. Transfer to a serving dish. Drizzle with olive oil and garnish with parsley and pomegranate seeds.