Spoon this herbed tahini spread onto flatbread, or serve it as a nutty, creamy, luxurious counterpoint to roasted meats.
Featured in: Lunch at the Desert’s Edge
- 2 1⁄2 cups parsley leaves, plus more to garnish
- 1 1⁄2 cups tahini
- 7 1⁄2 tbsp. fresh lemon juice
- 5 cloves garlic
- 3 ice cubes
- Extra-virgin olive oil, to garnish
- Aish baladi, for serving
- 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.