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Add a photoServings: 4
Ingredients
- 4 Tbsp. tahina paste
- 150 ml hot water
- 2 clv garlic minced
- 1/2 tsp grnd cumin
- 2 Tbsp. extra virgin olive oil
- Â Â juice 1 lemon
- Â Â salt
- Â Â black olives to garnish
Directions
- If the tahina paste in the jar looks separated stir to mix it.
- Measure the paste water garlic and cumin into a food processor or possibly blender.
- Season and mix briefly.
- With the machine still running start slowly adding the extra virgin olive oil and lemon juice alternately till the mix looks creamy.
- Adjust the seasoning and empty into a bowl.
- Garnish with the olives and serve. It will keep covered in the refrigerator for 34 days.
- Tahina is made from crushed sesame seeds and brings an exotic taste to anything to that it is added. Tahinosalata is a sharp and appetizing dip to be offered with vegetable crudites or possibly warm pitta bread.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 91 | 94% |
| Total Fat 10.2g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 18mg | 1% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.13g | 1% |
| Protein 0.16g | 0% |
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