Lemon Tahini Loaf + 7-Layer Mediterranean Dip
From bright and citrusy to bold and savory, these two recipes are the ultimate party pair. A zesty lemon loaf topped with creamy tahini frosting brings the sweet, while a colorful Mediterranean dip layered with hummus, labneh, marinated veggies, and herby baked pita chips delivers the savory. Both were made live in our “What to Bring to the Party” class—and now they’re ready for your next picnic, potluck, or get-together.
Lemon Loaf Cake with Mighty Sesame Tahini Frosting
Servings: 8–10
Prep time: 15 minutes
Cook time: 45–50 minutes
Total time: ~2 hours
Ingredients:
- For the lemon loaf:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- For the tahini frosting:
- ½ cup Mighty Sesame Tahini
- ¼ cup powdered sugar
- 2 tbsp unsalted butter, softened
- ½ tsp vanilla extract
- Pinch of kosher salt
- 1–2 tbsp milk or water (as needed to thin)
Instructions:
- Prep the pan: Preheat oven to 350°F (175°C). Grease a standard loaf pan and line with parchment, leaving an overhang.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Infuse the sugar: In a large bowl, rub lemon zest into sugar with your fingers until fragrant and slightly damp.
- Build the batter: Add milk, oil, eggs, lemon juice, and vanilla to the sugar. Whisk until smooth, then gently fold in dry ingredients until just combined.
- Bake: Pour into loaf pan, smooth top, and bake 45–50 minutes until a toothpick inserted comes out clean.
- Cool: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the tahini frosting: In a bowl, stir together tahini, powdered sugar, butter, vanilla, and salt until smooth. Add milk or water 1 tbsp at a time until spreadable. If it separates, whisk with more water to re-emulsify.
- Finish and serve: Once loaf is fully cooled, frost generously and swoop with a spatula. Garnish with sesame seeds, lemon zest, or extra tahini if desired.
7 Layer Mediterranean Dip
Servings: 6–8
Prep time: 20 minutes
Cook time: 10 minutes
Total time: ~30 minutes
Ingredients:
- For the hummus:
- 1 (14-oz) can garbanzo beans, drained and rinsed
- ½ tsp baking soda (for simmering beans)
- 3 Tbsp lemon juice
- 1 small garlic clove, grated or minced
- 1 tsp kosher salt
- ½ cup Mighty Sesame Harissa Tahini
- ¼ cup ice water (plus more as needed)
- 3 Tbsp olive oil
- ¼ tsp ground cumin
- For the layered dip:
- 1 cup labneh or thick Greek yogurt
- 1 large English cucumber, finely chopped
- 1 cup chopped tomatoes
- 2 Tbsp finely chopped shallot
- 1 Tbsp red wine vinegar
- Pinch of sugar
- Pinch of salt
- Juice of ½ lemon
- ½ cup chopped Kalamata olives
- ½ cup crumbled feta cheese
- For the herby pita chips:
- 4 pita rounds, split and cut into wedges
- 2 Tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried cilantro or parsley
- ½ tsp garlic powder
- ½ tsp kosher salt
Instructions:
- Make the smoothest hummus ever: In a small pot, combine chickpeas with baking soda and cover with water. Simmer for 10 minutes. Drain and rinse under cold water, gently rubbing to remove skins. In a food processor, blend lemon juice, garlic, and salt. Let sit 5 minutes. Add tahini and blend until creamy. Add warm chickpeas, olive oil, cumin, and ice water. Blend 2–3 minutes until very smooth, adding water as needed.
- Quick pickle the shallots: In a small bowl, combine shallots with red wine vinegar, sugar, and salt. Let sit at least 10 minutes.
- Prep the veg: In another bowl, toss cucumbers and tomatoes with lemon juice and salt. Let marinate briefly.
- Layer the dip: Spread hummus in an 8×8 glass dish or shallow bowl. Top with labneh or Greek yogurt. Add cucumber-tomato mixture, pickled shallots, olives, and feta. Arrange in sections or scatter evenly.
- Make the herby pita chips: Preheat oven to 400°F. Mix olive oil with dried herbs, garlic powder, and salt. Brush over pita wedges and arrange on a baking sheet. Bake 8–10 minutes, flipping halfway, until golden and crisp.
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