Tahini Dip (Techina)

  • Serves

    serves 4


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.


  • 1 cup tahini
  • 14 cup fresh lemon juice
  • 6 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 14 tsp. dried oregano
  • 1 tomato, cored and minced
  • 14 small yellow onion, minced


Step 1

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.

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