Homemade green tahini dip

Based on 2 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
80 g tahini
40 g parsley
20 g cilantro
20 g mint
lemon
2 cloves garlic
½ green chili
2½ tbsp olive oil
salt
romaine heart (for serving)
cucumber (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • citrus press
  • fine grater
  • liquid measuring cup
  • immersion blender

Nutrition per serving

Cal
240
Protein
6 g
Fat
20 g
Carb
14 g
  • Step 1/2

    • lemon
    • 40 g parsley
    • 20 g cilantro
    • 20 g mint
    • 80 g tahini
    • 2 cloves garlic
    • ½ green chili
    • 2½ tbsp olive oil
    • salt
    • cutting board
    • knife
    • citrus press
    • fine grater
    • liquid measuring cup
    • immersion blender

    Zest and juice lemon into a liquid measuring cup. Pluck herb leaves from stems and roughly chop. Add chopped herbs and remaining ingredients to the liquid measuring cup and blend with an immersion blender until smooth. Season to taste with salt.

  • Step 2/2

    • romaine heart (for serving)
    • cucumber (for serving)

    Transfer the dip to a bowl and serve immediately with fresh vegetables or store in an airtight container in the fridge for up to 3 days. Enjoy!