"Live" Tahini with Preserved Lemon and Garlic

Healthy tehina/tahina/tachina/tahini dressing or dip or sauce

I make this dip most weeks. We dip bread in it on Sabbath and I use it as salad dressing during the week. It would also be excellent drizzled over eggplant.

I do all this with my stick blender, so you will want a tall cup that fits a stick blender.

You CAN do this by hand, but you will need to finely chop all the solids.

INGREDIENTS

• 1/2 cup tahini paste (I use Ethiopian or sprouted Tahini)
• 3/4 cup water (less for thicker dip)
• 1/4 cup extra virgin olive oil
• 1, 2, or 3 cloves of garlic - preferably fermented (I use the cloves that are left after we eat all the pickles. Fresh or frozen are fine, but adjust for the potency.)
• 1/8 of a preserved lemon, seeds removed
• juice from 1/4 lemon
• 1/4 tsp salt

* If you don't have preserved lemon, use the juice from half a lemon or more to taste and 1/2 tsp salt in place of 3 ingredients above.

Add all ingredients to cup. Blend or mix until tahini turns white and smooth.
Add

• 1 small bunch of parsley leaves, optional

If using a blender, pulse to chop parsley. You may want to keep a couple leaves for garnish.

Now here's the tough part: Transfer to a closed container without eating it all.

Just checking In

Hi! It's me. For real. I didn’t forget my password or stop cooking.

I will not apologize for being gone so long. Though, I cooked some yummy things that I will probably never remember to try again.

I've been both very busy and rather inhibited by the idea that my “non-recipes” needed to be well tested with carefully measured ingredients and Pinterest-worthy (or Instagram-worthy) photos.

I will not promise to post more often. I will not promise to measure better, though I will try. My pictures may even get worse as I no longer keep a real camera in the kitchen. I do promise to post what I can, photo or not, because it’s better than nothing. And, hey, I started this blog for myself, and I use it!

What have I been up to in the kitchen? Still fermenting, and making lots of things with fermented ingredients, which I look forward to sharing. I grow sprouts. I make soup stock from vegetable scraps. I also look forward to sharing more kitchen tips, menus, and meal-planning strategies. 

If you're still following my blog, I'd love to hear from you! Are there any nonrecipes that you keep going back to?

Oh, and while I was on hiatus, Google has informed me that
"European Union laws require you to give European Union visitors information about cookies used on your blog. In many cases, these laws also require you to obtain consent. "

So Trigger warning - There may be cookies on my blog. I hope they are delicious!