Tahini-Parsley Dip

Egypt, recipe, parsley tahini
Tahini-Parsley Dip
A simple spread that combines earthy tahini with parsley, raw garlic, and plenty of lemon.Helen Cathcart

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

Parsley Dip
Spoon this herbed tahini spread onto flatbread, or serve it as a nutty, creamy, luxurious counterpoint to roasted meats.
Yield: makes 2 1/2 cups
Time: 5 minutes

Ingredients

  • 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

Instructions

  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.