Tehina

"This is the best tehina I've ever tasted! My mother in-law taught me how to make it. I love the texture, it's very light and creamy. You can use it in hummous, baba ganouj, salad dressing or on it's own as a spread or dip."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:
10mins
Ingredients:
5
Yields:
2 cups
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ingredients

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directions

  • Mince garlic in food processor Add tehina While food processor is running add water SLOWLY, approximatelty one teaspoon at a time You'll notice that the tehina will begin to clump up and look like it's separating.
  • Continue gradually adding the water, allowing it to become incorporated into the tehina before adding any additional water.
  • Add lemon juice and salt to taste Note: the tehina will look thin and runny.
  • It will thicken and become light and creamy when chilled in the refrigerator.

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Reviews

  1. Excellent thank you Joni, with just the right amount of everything. I used it to make your baba ganouj.
     
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