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
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.
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http://nonrecipe.blogspot.com/2017/02/tahini-preserved-lemon-garlic.html
Love this recipe! The preserved lemon really adds such a unique depth of flavor. I can't wait to try it on roasted eggplant like you suggested!
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This is a game-changer! I’ve been looking for a healthier dip option, and this tahini sauce/dressing is perfect. I’m definitely going to drizzle it over my salads this week.
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Yum! I made this for the first time, and it turned out so creamy and flavorful. I used frozen garlic cloves and it worked great. Thanks for sharing!
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Question: Can I use any other type of oil if I don’t have extra virgin olive oil, or is it essential for the flavor?
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So simple and delicious! I love how this comes together so quickly with just a few ingredients. Definitely going to make it a regular staple in my fridge.
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Can’t wait to try this on bread! My family loves dipping challah on Sabbath, and this will make such a great addition.
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Love the parsley touch! It adds such a fresh flavor to the dip. I also used a bit of cilantro for a different flavor profile—yum!
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Preserved lemon is a must in this recipe! It really elevates the flavor and gives it a Mediterranean vibe.
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Quick question: How long does this dip last in the fridge? I want to make a big batch for the week ahead.
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