Tahini dip (vegan without the garnish)

2 Servings

Ingredients

Quantity Ingredient
1 large Garlic clove; crushed
1 Lemon; juiced
5 tablespoons Tahini
1 teaspoon Ground cumin
2 tablespoons Parsley, finely chopped
Dark sesame oil to thin out
1 tablespoon Sesame seeds; browned
1 Hard-boiled egg, sliced to garnish
Salt to taste

Directions

This unusual dip has a strong, distinctive flavour reminiscent of Middle Eastern cookery - its source. It is delicious with pitta bread, and with florets of raw cauliflower to dip into it.

Blend the crushed garlic, lemon juice and tahini in the liquidizer until; they make a smooth pur‚e. Season with the cumin and add salt to taste. Stir in the parsley and mix well. Thin out to a dipping consistency with more sesame oil.

Put into a serving-dish and sprinkle with the toasted sesame seeds.

Put the slices of hard-boiled egg around the edge as a garnish.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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