I love tahini dip and I make it all the time. Sometimes I like to give it a  twist. My favourites are a yellow, a green and a pink tahini dip, each made with natural ingredients which give wonderful flavours.  

First make the classic tahini dip by blitzing the tahini paste, lemon, water, garlic (if using), caraway/cumin and salt in a food processor or blender. You may want to adjust the quantity of water depending on the consistency you prefer, ideally it should be as thick as runny honey. Taste and adjust seasoning if needed.

Method:

• To make the flavoured tahini dips divide the main dip into three bowls then add flavourings: 
• For the turmeric tahini: add curry and turmeric powders and blend. 
• For the green tahini: add the fresh herbs (leaves and stems included) and blend well.
• For the beetroot tahini: add the beetroot to the tahini dip and blend again. This one may be a little runnier as the beetroot contains more water. 
• Taste each and adjust seasoning if needed.  
• Serve in pita bread with falafel or simply as a dip.

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