Tahini dips—actually, all kinds of dips—together with bread, are staples of so many Israeli meals. Tahini, made from sesame paste, is an incredible source of protein and healthy fats. But don’t let the health benefits fool you; tahini is also deeply delicious. Here, I’ve taken the simple tahini my Savta Zahava used to make every day and added fresh herbs that make it, if possible, even yummier. If herbs aren’t your thing, or you just don’t want to bother, you can make plain tahini by simply omitting the herbs below.
INGREDIENTS:
- 250g (1 cup) raw tahini
- 50g (1 cup) parsley, roughly chopped
- 50g (1 cup) coriander, roughly chopped
- 120ml (1/2 cup) fresh lemon juice, plus more to taste
- 3 tablespoon olive oil
- 3 cloves garlic, minced
- 120 ml (1/2 cup) ice water
- Salt to taste
METHOD:
- Blend the base: Place the tahini, parsley, coriander, lemon juice, olive oil, and garlic in a food processor fitted with the blade attachment. Process until the herbs are finely chopped and evenly distributed, and the mixture forms a thick paste.
- Add the water: With the processor running, slowly pour in the ice water through the feeding tube. The mixture will first thicken, then lighten in colour, and finally loosen into a smooth, pale green dip.
- Adjust seasoning: Taste and adjust with salt and more lemon juice, if needed.
MAKE AHEAD:
The tahini can be made up to five days in advance. Store in an airtight container in the fridge. Before serving, taste and adjust the seasoning—cold can slightly dull the salt and lemon flavours, so you may want to refresh it with a little more of each.