Dibbes bel Tahini (Carob Dip)

Name: Dibbes bel Tahini (Carob Dip)
Prep time: 5 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

Two pantry staples, one beautiful plate. This one is pure nostalgia.

PREP TIME

5 minutes

COOK TIME

SERVES

4-6

About this recipe

There are some combinations in Lebanese cooking that just work — no explanation needed. Carob molasses and tahini is one of them. This carob molasses and tahini dip is something my family has always kept on the table, the kind of thing that appears without any fuss and disappears just as quickly. It takes minutes to put together, and every time I serve it, someone at the table asks what it is — then goes back for more.

This dish goes way back. Our grandmothers made dibbes bel tahini without measuring, just pouring and adjusting by eye. It was always there—quick to put together, spread into fresh bread, and shared without much thought. Carob molasses, made from dried carob pods, brings a deep, natural sweetness, while tahini, made from ground sesame seeds, softens it with a nutty, slightly bitter edge. Together, they create that perfect balance we all grew up loving.

What I love most about this recipe is how honest it is. There are no tricks, no lengthy prep, and no fancy equipment. You pour, you swirl, and you serve. The carob molasses settles at the base of the plate with a deep, earthy sweetness, and the tahini sits over the top in a pale, nutty layer. A slow swirl with a toothpick or cake tester pulls the two together into something that looks almost too good to dip into. Almost.

It’s one of those recipes that reminds me how beautiful simple food can be. No cooking, no effort, just real ingredients. And if you enjoy these kinds of traditional dips, I’ve shared more in my blog article Discover easy and healthy Middle Eastern dip recipes to snack on, where I walk through a mix of creamy, flavour-packed dips perfect for entertaining, casual gatherings, or even a cosy night in.

Ingredients

1⁄2 cup carob molasses (dibs kharoub) + 1 tbs extra
1⁄3 cup tahini
1 tablespoon sesame seeds

Notes from Rouba

Use a good-quality tahini that’s smooth and pourable—it makes all the difference
I like to use a wide, shallow plate so the molasses has room to spread and the swirl pattern stays visible.
Pour the tahini slowly and let it settle naturally — it will form its own layer without any help.
For the swirl, a toothpick or cake tester gives you the most control. A spoon works too, but go gently.
The sesame seeds are optional, but I always add them — they add a little texture and look beautiful.
This is best served straight away with fresh Lebanese bread while the layers are still distinct.
Some people like to mix it fully, but I personally love keeping the swirl for that beautiful colour contrast

Method

Step 1. Assemble the Plate

Pour the carob molasses onto a wide, shallow serving plate and tilt gently to let it spread across the base. Slowly pour the tahini directly over the top, allowing it to settle and cover the molasses in an even layer.

Drizzle the extra tablespoon of carob molasses over the tahini, then use a toothpick or cake tester to swirl it through in slow, loose strokes — keep the pattern visible rather than mixing the two together fully.

Step 2. Finish & Serve

Scatter the toasted sesame seeds over the top and serve with fresh Lebanese bread for dipping.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use regular molasses instead of carob molasses?
Carob molasses has a gentler, slightly earthy sweetness that is quite different from regular molasses, which can be quite bitter. If you can find carob molasses at a Middle Eastern grocer, it is worth seeking out — it is the one that gives this dip its character.

Can I change the ratio?
Absolutely. Some people prefer it sweeter with more carob molasses, while others like more tahini to mellow it out. Adjust it to your taste.

Why does tahini work so well here?
Tahini naturally cuts through the sweetness of the carob. It balances everything and gives it that creamy, nutty finish.

What is carob molasses?
Carob molasses, known in Arabic as dibs el kharrub, is made from the pods of the carob tree. It has a naturally sweet, slightly earthy flavour and has been used in Lebanese and wider Middle Eastern cooking for generations. You will find it at most Middle Eastern grocery stores.

What tahini should I use?
Go for a good-quality tahini made from hulled sesame seeds. It should be smooth, light in colour, and not too bitter.

Is this considered healthy?
It’s a simple mix of natural ingredients—carob is rich in natural sugars and tahini adds healthy fats. It’s a balanced treat, especially compared to processed spreads.

How do I serve it?
Traditionally, it’s scooped up with fresh bread. You can also spread it onto toast or even drizzle it over something warm.

Can I make this ahead of time?
This one is really best made just before serving so the swirl stays beautiful. That said, you can have your carob molasses and tahini measured and ready to go — assembly itself only takes a minute.

Can I add anything else to this dip?
Some people add a little olive oil or a pinch of sea salt over the top, and both work beautifully. I keep mine simple — just the molasses, tahini and sesame seeds — but it is an easy thing to personalise to your taste.