This recipe is very forgiving – you can use different herbs, including mint and cilantro, more or less lemon, or add your unique blend of spices to spruce it up.
The thickness of the dip can also be adjusted by adding more or less liquid. Once it reaches your desired consistency, just be sure to taste and season as needed.
Life on the Morshav
green herb tahini dressing
Serve with this lovely Israeli salad, oven-baked crunchy pitas, drizzled with olive oil and sprinkled with za´atar.
ingredients
½ cup/115g tahini (I prefer the hulled lighter tahini)
½ cup/100g water
2 Tbsp/25g lemon juice
¼ tsp fine rock salt
1 cup/30g fresh parsley leaves
1 cup/30g fresh coriander leaves
½ cup/6g fresh mint leaves
preparation
- Combine tahini, water, lemon juice and salt in food processor and process until a pourable consistency, adding extra water needed.
- Add parsley, coriander and mint and process again until herbs are broken down. Taste, add lemon or salt if needed.
other favourite tahini dressings
zesty turmeric tahini dressing
anne’s magical sesame-tahini-ginger dressing
Goodness shared from Stacey
