Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Baqdonsiya

Green Tahini

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
On the Hummus Route
On the Hummus Route

By Ariel Rosenthal, Orly Peli-Bronshtein and Dan Alexander

Published 2019

  • About

The key to achieving green tahini, rather than tahini with green chunks in it, is to process the herbs into a juicy pulp before adding the remaining ingredients.

Ingredients

  • ⅔ cup parsley, only the leaves
  • 6 mint and/or tarragon sprigs, only the leaves
  • ⅓ c

Method

  1. Place the herbs and water in the bowl of a food processor fitted with a steel blade, and process until the mixture becomes a green juice.
  2. Add the tahini, garlic, and lemon juice, and process until the paste is uniformly green and smooth.
  3. Season with salt, taste, and adjust seasoning to your taste, adding more salt or lemon if necessary.