Ingredients
Herbs
- 8 ounces Italian parsley, finely chopped (about 1.5 bunches)
Sauce
- 1/4 cup tahini paste
- 1/3 cup water, plus more to thin sauce if needed
- Juice of 1 lemon, adjusted to taste
- Salt, to taste
- Olive oil, for drizzling
Instructions
- Prepare the parsley: Remove the thick stems from the parsley, wash the leaves thoroughly, then strain well to remove all excess water.
- Finely chop: Chop the parsley leaves very finely using a sharp knife. Alternatively, pulse gently in a food processor for a quicker and easier option.
- Make the tahini sauce: In a small bowl, add water to the tahini paste. Stir continuously using a small whisk or spoon until the mixture becomes smooth and creamy.
- Season the sauce: Add fresh lemon juice and salt to the tahini mixture, then mix again until fully combined and silky in texture.
- Combine: Pour the creamy tahini sauce over the finely chopped parsley and stir thoroughly until the parsley is evenly coated with the sauce.
- Serve: Transfer the parsley dip to a serving plate and finish with a light drizzle of olive oil on top. Serve fresh.
Notes
- Adjust lemon juice and salt according to your taste preferences.
- If the tahini sauce is too thick, add a bit more water to reach your desired consistency.
- This dip pairs well with fresh bread, grilled vegetables, or as a condiment for grilled meats.
- For best flavor, serve immediately or refrigerate and consume within 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
