Ingredients
| 1 cup tahini | |
| 2 cloves garlic, peeled | |
| 1 teaspoon sea salt | |
| zest and juice of ½ lemon | |
| ½ cup water | |
| OPTIONAL GARNISHES | |
| drizzle of olive oil | |
| sprinkle of dukkah | |
| a few sprigs of thyme |
There’s something magical that happens when tahini is whipped with a splash of water in the food processor. Really, the ingredients here are so simple, yet it transforms into a spread that is dreamy, creamy and versatile. It’s one of those things that imparts an impossibly rich, nutty warmth – try it drizzled over roasted veggies or spooned on toast. It will keep for up to a week in the fridge.
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Instructions
| 1. | Add the tahini, garlic, salt, lemon zest and juice to the bowl of a food processor. |
| 2. | Process for 30 seconds or so until the garlic is finely chopped. |
| 3. | Gradually add ½ cup water while the motor is still running. |
| 4. | The mixture may seize at first but then will transform into a silky-smooth mayonnaise-like spread. |
| 5. | If serving as part of a snack platter, add the whipped tahini to a bowl, drizzle over olive oil and garnish with dukkah and a few sprigs of thyme. |