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- 200 ml Tahini
- 2 cloves of garlic
- 100 ml lemon juice
- 100 ml olive oil
- 125 ml cold water
- 0.5 tsp salt
- 0.5 teaspoon pepper
- 100 ml parsley, chopped
- Kalamata olives for garnish
Add tachinin in a bowl. Season with salt and pepper and the crushed garlic and stir.
Add oil, lemon juice and water – a little of each at a time until the dip gets a creamy consistency.
You can also mix everything in a blender.
Add half of the parsley and stir.
Serve in small bowls or one large. Garnish with olives and remaining parsley sprigs.
Serve with bread or raw vegetables.
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