Tahini-Tofu Dip with Chili Crunch

4.3
(3)
3 Reviews

This creamy, smooth dip from chef Stephanie Izard creates layers of flavor with a short ingredient list. Roasting the garlic mellows its sharpness — together with the tahini, it brings a subtly sweet and nutty taste to the dish. Tamari provides umami, and fresh lemon juice adds brightness and acidity. After everything is combined in a food processor, a generous sprinkle of This Little Goat Chili Crunch finishes the dip off. Make it the next time you're entertaining, or for your next snack dinner.

By
Stephanie Izard
Stephanie Izard

A 2011 F&W Best New Chef, Stephanie Izard is the chef of Girl & the Goat in Chicago. The season 4 winner of "Top Chef" and 2013 James Beard Award winner for Best Chef: Great Lakes, she also helms Little Goat, Duck Duck Goat, and Cabra,

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Tahini-Tofu Dip With Chili Crunch
Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Active Time:
10 mins
Total Time:
1 hr 5 mins
Servings:
10
Cook Mode (Keep screen awake)

Ingredients

  • 1 medium (2 ounces) garlic head

  • ½ cup, plus 1 tablespoon olive oil, divided

  • ¾ teaspoon kosher salt, divided

  • 1 (14-ounce) package extra-firm tofu, drained and patted dry

  • ¼ cup tahini

  • 2 tablespoons tamari

  • 1 tablespoon fresh lemon juice (from 1 lemon)

  • Chili crunch (such as This Little Goat Chili Crunch)

Directions

  1. Preheat oven to 350°F. Cut top 1/2 inch from top of head of garlic; discard top. Place garlic head on an 8-inch square sheet of aluminum foil. Drizzle garlic with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt. Wrap in foil. Roast garlic directly on oven rack until tender, about 35 minutes. Remove from oven. Carefully unwrap garlic (steam will be released), and let cool slightly, about 10 minutes.

  2. Squeeze garlic cloves from skins into a small bowl. Mash enough garlic cloves to measure 2 tablespoonfuls, and reserve for dip. Cover and refrigerate any remaining garlic cloves for another use.

  3. Place tofu, tahini, tamari, lemon juice, reserved 2 tablespoons garlic, and remaining 1/2 teaspoon salt in a food processor. Process until smooth, about 30 seconds, stopping to scrape down sides as needed. With machine running, drizzle in remaining 1/2 cup oil. Process dip until smooth and combined, about 20 seconds. Transfer dip to a bowl. Sprinkle liberally with chili crunch.

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