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Broccoli-Spinach Soup with Avocado Toasts

No cream required: Tahini gives this soup its buttery flavor and silky texture — and makes a serving of dark leafy greens unusually enticing. Sliced avocado dressed with lemon and sprouts jazzes up ordinary crusty bread and rounds out this balanced meal.


1 tablespoon olive oil, plus more for drizzling
1 leek, white and pale green parts thinly sliced
4 cups low-sodium chicken stock or water
1 bunch broccoli, chopped (6 cups)
6 ounces baby spinach (6 cups)
1/3 cup freshly grated Parmesan
2 tablespoons tahini
Coarse salt and freshly ground black pepper
4 slices rustic bread, toasted
2 avocados, sliced
1/4 cup radish sprouts
1 lemon, cut into wedges


1. Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.

2. Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.

3. Working in batches, puree soup in a blender until smooth.

4. Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

Guacamole dip

Tahini dips1 large ripe avocado
1 small chopped tomato
1 teaspoon chopped onion
(optional) 1 teaspoon lime juice
1/2 cup DIPASA or Biladi Tahini

Peel and mash avocado; combine next three ingredients and mix well. Blend in Tahini and add salt and pepper to taste. Serve with corn chips.



2 cups cooked garbanzos (chick peas)
1/4 cup lemon juice 1/2 cup DIPASA or Biladi Tahini
2-5 large garlic cloves
1/2 teaspoon each: salt, cumin
1 tablespoon olive oil Paprika
1/2 teaspoon parsley, finely chopped

Drain the garbanzos, reserving' the water. In a blender or food processor place the first five ingredients and process until you have a smooth and spreadable consistency, adding some of the water if mixture is too thick. Taste and season to taste (adding more lemon, garlic, salt or cumin.) Spread the hummus in a mound, making a swirl in the middle and drizzle with olive oil, paprika and finely chopped parsley. Serve with pita bread wedges, chips or fresh vegetables such as celery, broccoli, carrots.


Tahini dressing

1/4 cup DIPASA or Biladi Tahini
1/2 cup water 2 tbsp lemon juice
1/2 clove garlic, crushed

Blend all ingredients until smooth, Yields ¾ cup dressing. Serve with salads and your favorite falafel sandwich.


Tahini nut cookies

6 tablespoons DIPASA or Biladi Tahini
4 tablespoons honey
1/2 teaspoon cinnamon
1/2 cup chopped pecans
1/2 cup chopped raisins (optional)
1 cup oat flakes

Mix all ingredients well, shaping it into 1 inch balls. Place on an oiled sheet and flatten slightly, Bake at 350° for 10 minutes. Let cool and harden before removing from cookie sheet.


Tahini sauce

1/2 cup DIPASA Tahini
1/2 cup water
1/2 cup lemon juice
2 cloves garlic, crushed

Blend all ingredients until smooth. Salt to taste.


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