Don’t fall over, but I’ve never really liked techina. I’ll take piles of any other spread or salad in your collection of salatim, but techina? Meh. As a stand-alone dip, I tend to pass on it.
Unless it’s this one.
When I make techina, I flavor it with lemon zest and lemon juice, and then I stuff it with practically illegal amounts of parsley. Seriously, there’s five times as much parsley as there is tahini paste, and it works so well. The color is this pretty pale green, and the taste is all fresh and zippy. As it is, you can spread it on challah or dollop it on a fritter. If you want to use it as a salad or pasta dressing, just thin it out with a bit more water.
Lean, mean, green techina. It’s totally won me over.
Yield: 1 cup
- ½ cup tahini paste
- 6 Tbsp water
- Zest of 1 lemon
- Juice of half the lemon
- 2 cloves garlic, crushed
- 2½ cups parsley, loosely packed, large stems removed*
- ½ tsp salt
*In Israel, this is one full bag of parsley, from any of the brands that sell the herbs that just need to be soaked and rinsed (not checked).
1. Add all ingredients to a food processor fitted with the knife blade. Process until the parsley is finely chopped and the mixture is smooth and creamy.
Note: These measurements produce a dip/spread/thick-ish sauce consistency. If you’ll be using the techina as a dressing (for salad, pasta, etc.), thin it out with a bit more water until you achieve the desired consistency.