Green tahini

Green tahini

By
From
Real Food by Mike
Makes
250 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
225g tahini
1 tablespoon crushed garlic
1/2 teaspoon sea salt
2 lemons, juiced
10g baby english spinach leaves, chopped
100ml extra-virgin olive oil
1/2 bunch flat-leaf parsley leaves, chopped
1/2 bunch coriander leaves, chopped

Method

  1. In a food processor, blend the tahini, 125 ml (1/2 cup) water, the garlic, sea salt, lemon juice and spinach leaves until green and smooth. Blend in the olive oil to emulsify, then fold through the parsley and coriander and pulse to combine. Adjust the salt and lemon juice to taste.

Note

  • As you can see, this is a dairy-free green tahini. You can omit half the water and add 60 g yoghurt instead, for a thicker, richer tahini.
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