Jerusalem, which shared a collection of Israeli and Middle Eastern dishes, most of which I grew up around. Since that book, I’ve seen za’atar sprinkled on everything, labneh turned into a dessert, harissa become a staple condiment, and tehina transformed into sweet and savory concoctions. These recipes feel at once familiar yet innovative, modern yet traditional. I love them all but tehina, oh how it is so close to my heart. It absolutely wins for the most consumed food in our house. We spoon a dollop onto every. thing. From bread to meat to salads to crudités, tehina makes it on there.
here a while ago, but I’ve since streamlined the way I make it and thought it worthwhile to share again. It comes together almost effortlessly, yet adds so much depth and flavor to any dish. With its nutty undertones and smooth, silky texture. we call it liquid gold. And that isn’t an understatement. We take tehina seriously around here.
I make mine with cilantro, for the extra flavor it imparts, but I’ve made it with parsley as well. Not the same results but delicious nonetheless. I also go easy on the garlic and skipped the squeezed lemon juice. You’re a few whirls away from something wonderful.
Green Tahini with Garlic and Cilantro
1 (17oz.) jar of tahini (people love Soom, but I use Achva Tahini)
2 large cloves of garlic
1 bunch cilantro, cleaned and stems removed
1-1.5 cups water
1 teaspoon sea salt, or more according to taste
In a chopper or food processor, process the garlic and cilantro until finely chopped. Pour the tahini in. Add the water and salt and process until smooth. If the mixture is too thick, add a little more water and process again. You want the consistency to be smooth and creamy rather than runny. Transfer to a storage container and refrigerate. You can top it with sesame seeds, cumin, sumac, and cilantro for some flavor and decoration.
Tahini freezes really well and I usually make a big batch and freeze in small glass containers. Also, the consistency thickens slightly over time in the fridge.