Hummus would not be the recipe it is were it not for the creamy and buttery addition of tahini. It makes the dish come together for the most perfect, protein-packed, everyday snack. Tahini is a seed butter that is, in my opinion, very overlooked compared to other nut or seed butters in the market.
New to the Philadelphia food scene is Soom Foods, a company started by three sisters (Shelby, Jackie and Amy) who are passionate about sharing their healthy lifestyles and their love of delicious food. When I think about tahini, I only think of one flavor and of only using it in dressings and hummus. But these ladies have not only perfected tahini, but have also created a sesame butter blend made with chocolate, sesame seeds and sugar that’s expanded my horizons.
Their products are made from Ethiopian White Humera sesame seeds that have been roasted and pressed to create, in my opinion, the creamiest and smoothest tahini. I have been making my own hummus for years now, purchasing tahini from international markets, but have not found a seed butter with a consistency this smooth. Soom tahini has gone beyond my expectation and even inspired me to make a recipe using the pure sesame butter.
Since asparagus is in season, I decided to grill a bunch and create a dip using the tahini. In order to not make the dip too thick or too thin, I also grilled some summer squash to add to the mix for a thicker consistency. This appetizer would make for a unique option to have at any outdoor party and would also be perfect for any vegan or vegetarian.
Recipe: Asparagus Dip
Ingredients:
- 1 bunch asparagus
- 1 large yellow squash, diced
- 1 Tablespoon coconut oil
- ¼ cup Soom tahini
- 2 Meyer lemons, juiced
- 2 garlic cloves
- 1 ¼ teaspoon truffle salt
- ¼ cup veggie broth
- 1 teaspoon fresh thyme
- 1 teaspoon black pepper, ground
- black sesame seeds for garnish
- olive oil for garnish
Suggested dipping options: Chips, veggies, crackers, etc.
Method:
Cut the bottom inch of each asparagus before starting. On a stovetop grill pan, heat 1 Tablespoon coconut oil and grill asparagus for 10 minutes or until softened. Remove asparagus and add the squash to the grill for 7 minutes.
Add the veggies to a food processor or high-powered blender, like a Vitamix, and add the remaining ingredients to the veggies in the blender. Blend until the mixture has become smooth. Add veggie broth to desired consistency.
The dip may be eaten warm or after a night in the fridge to allow flavors to come together. I also used this dip as a spread for a lunch wrap with even more veggies.
Soom Foods products can be found in select grocery stores and markets in the Maryland and Pennsylvania area and can also be purchased on Amazon. To check out another recipe using the chocolate tahini, check out these Quick Chocolate Tahini and Strawberry Croissants.
- Photography: Noelle Kelly
