Tahini Dip

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~ Ingredients: ~ 1/2 a cup of tahini (sesame seed paste) ~ 3 gloves of garlic minced or grated ~ 1/2 a teaspoon of salt ~ 2 tbsp of olive oil ~ 1/4 cup of lemon juice ~ 1 tsp of parsley, finely chopped (optional)

 

~ Using a food processor or a blender combine garlic, tahini and salt. ~ Begin adding the lemon juice, a little at a time. ~ The tahini with get thicker at first instead of thinner. ~ If too thick, add warm water, a little at a time, until the dip is the consistency of pancake batter or stirred yogurt or until desired consistency. ~ Taste and adjust flavour balance to suit yourself. ~ It should pour, but when you drop it from a spoon, it should still hold shape a little. ~ Remove from food processor or blender and add olive oil and mix well. ~ It is usually very thick and if left a long time you will see that oil is gathered on top. ~ You do not have to worry about that you just mix it and it will be just fine. ~ Garnish with chopped parsley and serve or if you prefer, blend it in with the dip. ~ Serve with toasted pita wedges, over grilled vegetables salads, over Bulgur Pilaf or other grain dishes. ~ Tahini Dip is a great dip for fresh vegetables or served as an appetizer. ~ Store it in an airtight container in the refrigerator and it will keep for about two weeks. ~ Good luck and enjoy.