Tahinah (Sesame Dip)

Tish's Note:

This dip can be used as an appetizer, dip, a first course or a salad dressing. This recipe makes a thick version, but can be thinned with water to the desired consistency.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2.5 cups

• 1 ½ cups sesame paste
• 1 cup water
• 2⁄3; lemon juice
• 2 cloves garlic , minced
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon paprika

Directions:

1. Place sesame paste in blender goblet.
2. On low, slowly add water and lemon juice.
3. When mixture resembles mayonnaise, add remaining ingredients and blend well*A pretty way to serve Tahinah is to spread it on a plate, then swirl with a knife to create a circle design.
4. Garnish with chopped parsley or paprika.
5. Serve as a dip with raw vegies or with pita bread.

Reviews

[Anke R]

I haven't actually cooked this one, but it is a very nice dip that shouldn't be missed when you make "meze" (Cyprus/Greece). When I was in Cyprus there wasn't a meal without it. Only instead of paprika they always used parsley. Worth trying, if you get the paste.