Recipe by Leah's Kitchen
Garlic, olives, and tahini are the main flavors of this dip. I love this recipe, it has so much flavor. I found this on: http://www.geocities.com/umhajar/gripe10.html Posted for Ramadan Tag 2009
Top Review by Dr. Jenny
This recipe was liked, but was not loved, and I had quite a bit of it left over after my party. In reading another reviewer's comments, I am wondering if it was the type of olives I used? I used Picholine olives, which I thought should have been fine. I don't know. I served with pita chips.
- 2 cups green olives, pitted and washed to remove salt
- 1⁄2 cup tahini (plain sesame paste)
- 2 tablespoons fresh cilantro, chopped
- 1 -2 tablespoon lemon juice
- 2 garlic cloves, crushed
- 1⁄8 teaspoon cayenne
- 1 small tomatoes, finely chopped
- 1 tablespoon olive oil
Directions See How It's Made
- Place all ingredients except the tomatoes and olive oil in a blender; blend until smooth. This may take a little while since the dip is pretty thick. Add a little more lemon juice to thin it out only slightly if you need to.
- Place in a flat serving dish and refrigerate for 1 hour.
- Then spread the tomato pieces on top,and drizzle with olive oil before serving.