Introduction
Tahinosalata is a creamy and flavourful dip made from tahini, a paste of ground sesame seeds. Popular in Greek and Middle Eastern cuisine, this dip is rich, nutty, and typically enhanced with garlic, lemon juice, and olive oil. It is often served as part of a meze platter, paired with fresh vegetables, pita bread, or as a condiment for grilled meats.
Instructions
1. Prepare the Ingredients:
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- Mince the garlic and squeeze the lemon juice. Measure out the tahini, olive oil, water, salt, and ground cumin (if using).
2. Combine Tahini and Lemon Juice:
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- In a mixing bowl or food processor, combine the tahini and lemon juice. Mix well until the mixture thickens and turns pale.
3. Add Garlic and Olive Oil:
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- Add the minced garlic and olive oil to the tahini mixture. Continue mixing until well combined.
4. Adjust Consistency:
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- Gradually add water to the mixture, stirring constantly, until you reach the desired consistency. The dip should be smooth and creamy, not too thick or too runny.
5. Season:
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- Add salt and ground cumin (if using) to taste. Mix well to incorporate the seasonings evenly.
6. Serve:
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- Transfer the tahinosalta to a serving bowl. Drizzle with a little extra olive oil on top and garnish with paprika and fresh parsley if desired.
- Serve with fresh vegetables, pita bread, or as a condiment for grilled meats.
Tips
- Consistency: The amount of water needed can vary based on the thickness of your tahini. Add water gradually to achieve the perfect creamy texture.
- Flavour Adjustments: Adjust the amount of garlic and lemon juice to suit your taste. More lemon juice can be added for extra tanginess, and more garlic for a stronger flavour.
- Storage: Store tahinosalata in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as it may thicken slightly when chilled.
- Garnishes: Fresh parsley, paprika, or a drizzle of olive oil can add a finishing touch and enhance the presentation.
