Tahini-Parsley Dip

  • Serves

    makes 2 1/2 cups

  • Cook

    5 minutes


Spoon this herbed tahini spread onto flatbread, or serve it as a nutty, creamy, luxurious counterpoint to roasted meats.


  • 2 12 cups parsley leaves, plus more to garnish
  • 1 12 cups tahini
  • 7 12 tbsp. fresh lemon juice
  • 5 cloves garlic
  • 3 ice cubes
  • Extra-virgin olive oil, to garnish
  • Aish baladi, for serving


Step 1

Bring a small saucepan of water to a boil. Add parsley and cook until bright green, 20 seconds. Drain the parsley and submerge in ice water. Drain and transfer to a blender along with tahini, lemon juice, garlic, and ice cubes. Season with salt and pepper and purée until smooth. Spoon into a bowl and garnish with a drizzle of olive oil and more parsley leaves.

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