Israeli tahini dip

1 servings

Ingredients

Quantity Ingredient
¾ cup Raw tahini
Juice of 3 lemons
⅓ cup Lukewarm water; as needed
1 teaspoon Salt
3 Garlic cloves, minced
pinch Cumin (optional)
Fresh parsley, chopped (optional)

Directions

"This dip should be made using a big bowl and a wooden spoon. A good tahini dip develops its taste slowly, and the wonderful aroma won't be developed if all the ingredients are added to it at once." Put the raw tahini with the lemon juice in a bowl, and mix until well-blended and light in color. Add a little water, and mix until the mixture is still thick but does not stick to the sides of the bowl.

The mixture should still be somewhat stiff in this stage. Gradually add the garlic, while mixing, then the salt and the cumin. Add water, as needed, and mix until the desired thickness is reached. Garnish with chopped parsley and serve immediately, with pita bread.

This dip is best prepared just before the meal. If prepared ahead, store in fridge and bring to room temperature before serving.

GREEN TAHINI DIP: Add another ⅓ cup water and 2 cups finely chopped fresh parsley.

UNUSUAL CALIFORNIAN-STYLE TAHINI DIP: Add ⅓ cup soy sauce, and ½ cup each of finely chopped fresh parsley, basil, and cilantro.

Recipe by Shery Ansky. Translated by Gabi Shahar.

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