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Tahini Dip


1 Jar Tahini

1/2 Glass Warm Water

1 Crushed Garlic Clove

2 Lemons Juice

1 Tsp Salt


Decant the tahini and it’s oil into a mixing bowl, this is approximately 260g.

Begin whisking the tahini. The texture will be grainy and dark in colour.

Whilst whisking, add water gradually, I would suggest in four stages. The tahini will progressively become lighter in colour.

The tahini will creep up the sides of the bowl so take a second to stop whisking and with a spatula, scrape the runaway tahini back into the mix!

Continue whisking, adding the garlic, salt and lemon juice.

Taste it! This should be smooth and yummy! Cover with cling film and place in the fridge for at least an hour.

Serve this with finely chopped parsley placed on top.


Make sure you whisk this enough otherwise the texture is grainy and sand like.

This is enough garlic for me but you can add more if you like, that goes for the lemon and salt also.

Placing this in the fridge will help set the tahini to the perfect texture.

If there is any left over, tahini can keep in the fridge for ages!


Cost under £5 for 8 persons.

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