Brightened with lemon and garlic, tahini becomes a bright, creamy dip — try it with warm, fresh pita, or sliced vegetables. This recipe first appeared in our October 2011 issue along with Katie Robbins's story Season of Rejoicing.
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Yield: serves 4
1 cup tahini
1⁄4 cup fresh lemon juice
6 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1⁄4 tsp. dried oregano
1 tomato, cored and minced
1⁄4 small yellow onion, minced
Puree tahini, lemon juice, garlic, salt, pepper, and 1⁄4 cup water in a food processor; transfer to a plate. Mix oregano, tomato, and onion in a bowl; spoon over dip.