Eid White Sesame and Honey Cream Dip

Name: Eid White Sesame and Honey Cream Dip
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1¼ cup (185 g) white sesame seeds, raw and hulled; 1 cup (240 ml) labneh (strained yogurt), at room temperature; ⅓ cup (105 g) raw or pure honey; 1½ teaspoon (7½ ml) rosewater (culinary grade); ¼ teaspoon (1½ g) fine sea salt; ⅛ teaspoon (0.6 ml) white pepper, finely ground; 1 tablespoon (15 ml) pomegranate molasses (optional garnish) (optional); 2 tablespoon (18 g) shelled pistachios, coarsely chopped (optional garnish), coarsely chopped (optional)

From the MyKitchenBank Kitchen

A silky, indulgent Middle Eastern dip that brings together roasted white sesame seeds, tangy labneh, floral rosewater, and sweet honey. This celebration dip is perfect for Eid gatherings, served warm or at room temperature with warm pita bread, fresh vegetables, or crispy crackers. The toasted sesame adds nutty depth while rosewater lends an elegant, aromatic finish.

Prep: 10 min
Cook: 8 min
Wait: 5 min
Total: 23 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Measure and have all ingredients ready before you start toasting
Use good-quality labneh (thick, creamy Greek yogurt or strained yogurt works if labneh unavailable)
Have a food processor or blender ready for quick blending after toasting

1
Toast sesame seeds
- Heat a dry 10-inch skillet over medium heat.
- Add the white sesame seeds (185g / 1¼ cup) and stir constantly with a wooden spoon or rubber spatula for 5–6 minutes.
- The seeds will gradually turn from pale cream to light golden and become fragrant.
- Listen for a gentle crackling sound and watch for color change—they should smell warm and nutty, not burnt.
- Pour the toasted seeds immediately onto a plate to cool for 2 minutes so they don't continue cooking in the residual heat.
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Ready when: Seeds are light golden and fragrant, with a slight crackling sound
Tip: Don't walk away—sesame seeds burn quickly. Keep stirring to ensure even toasting and prevent any seeds from scorching at the pan edges.
2
Blend sesame with labneh
- Place the still-warm toasted sesame seeds into a food processor or blender.
- Add the labneh (240 ml / 1 cup, at room temperature).
- Pulse and blend until the mixture is smooth and creamy, about 1–2 minutes.
- The sesame will release its oils as it blends, creating a luxurious, pale cream-colored base.
- Scrape down the sides with a spatula as needed to ensure all seeds are fully incorporated.
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Ready when: Mixture is smooth and creamy with no visible seed fragments
Tip: Blending warm seeds helps them release oils and create a silkier texture; if labneh is cold, the dip may be thicker, so bring it to room temperature first.
3
Fold in honey and rosewater
- Transfer the sesame-labneh blend to a serving bowl or mixing bowl.
- Drizzle in the honey (105 g / ⅓ cup) and rosewater (7.5 ml / 1½ teaspoon).
- Using a rubber spatula or spoon, fold gently and stir until the honey and rosewater are evenly distributed throughout.
- The dip will become slightly thinner and more luxurious with a subtle floral aroma.
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Ready when: Honey and rosewater are fully incorporated with no streaks of honey visible
Tip: Rosewater is potent—taste as you go if you prefer a lighter floral note. Start with slightly less and add more if desired.
4
Season to taste
- Sprinkle the fine sea salt (1.5 g / ¼ teaspoon) and white pepper (⅛ teaspoon) over the dip.
- Stir well to combine.
- Taste and adjust seasoning—the dip should be lightly salted to balance the sweetness of the honey and enhance the sesame's nuttiness.
- Add more salt or white pepper as needed.
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Ready when: Seasoning is evenly distributed and tastes balanced
Tip: White pepper adds subtle heat without dark specks; it won't visually distract from the creamy dip.
5
Garnish and serve
- Transfer the dip to a shallow serving dish.
- If using pomegranate molasses (15 ml / 1 tablespoon), drizzle it decoratively over the top in a thin spiral.
- Sprinkle with coarsely chopped pistachios (18 g / 2 tablespoon) for a festive crunch and green-red contrast.
- Serve warm or at room temperature with warm pita bread, fresh vegetables (cucumber, radish, bell pepper), or crispy crackers.
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Ready when: Dip is in serving dish with garnish applied
Tip: Pomegranate molasses and pistachios add visual appeal and festive color—perfect for Eid tables. Don't skip the garnish.

Good to know

Tips

Toast the sesame seeds in a completely dry pan without any oil—this brings out their full nutty flavor and creates the best texture once blended.
Use room-temperature labneh to ensure a smooth, creamy blend. Cold labneh will thicken the mixture and may require extra blending.
Rosewater is aromatic and potent—start with the recommended amount and add more only if you love a strong floral note. A little goes a long way.
This dip is best served warm or at room temperature; it tastes most luxurious and flavorful when not cold from the fridge. If you must chill it, warm it gently before serving.

Make ahead

The dip can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Add garnish just before serving for the best visual presentation. If chilled, let it come to room temperature or warm gently in a microwave (30 seconds, stirring) before serving.

Storage & reheating

Room temperature: up to 3 hours (cover loosely). Refrigerator: up to 3 days in an airtight container. Freezer: not recommended—the texture of labneh breaks down when frozen. To reheat: place in a bowl and let come to room temperature, or warm gently in the microwave for 20–30 seconds, stirring well.

Substitutions

labneh (strained yogurt) → Greek yogurt (strained plain yogurt) or sour cream. Labneh is traditional and richest, but Greek yogurt or thick strained yogurt creates a similar creamy base. Sour cream will make it tangier—reduce rosewater slightly if using sour cream.
rosewater (culinary grade) → Orange blossom water or a few drops of vanilla extract. Orange blossom water gives a different floral note (more citrus-forward). Vanilla extract (¾ teaspoon) adds a subtle warmth instead of florality.
pomegranate molasses (optional garnish) → A drizzle of balsamic reduction or pomegranate juice reduction. Pomegranate molasses is traditional for Eid. Balsamic reduction mimics the tartness; reduce amount to ½ tablespoon. Pomegranate juice reduced by half works similarly.
shelled pistachios, coarsely chopped (optional garnish) → Sliced almonds, toasted walnuts, or a pinch of sumac. Pistachios add color and a mild creamy crunch. Almonds or walnuts provide nuttiness; sumac adds tartness and a beautiful red hue.