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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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