Tahini dip (vegan without the garnish)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Garlic clove; crushed |
| 1 | Lemon; juiced | |
| 5 | tablespoons | Tahini |
| 1 | teaspoon | Ground cumin |
| 2 | tablespoons | Parsley, finely chopped |
| Dark sesame oil to thin out | ||
| 1 | tablespoon | Sesame seeds; browned |
| 1 | Hard-boiled egg, sliced to garnish | |
| Salt to taste | ||
Directions
This unusual dip has a strong, distinctive flavour reminiscent of Middle Eastern cookery - its source. It is delicious with pitta bread, and with florets of raw cauliflower to dip into it.
Blend the crushed garlic, lemon juice and tahini in the liquidizer until; they make a smooth pur‚e. Season with the cumin and add salt to taste. Stir in the parsley and mix well. Thin out to a dipping consistency with more sesame oil.
Put into a serving-dish and sprinkle with the toasted sesame seeds.
Put the slices of hard-boiled egg around the edge as a garnish.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias