Green Shabbat Dip

Preference: Parve
Difficulty: Easy
Occasion: Shabbat
Diet: Low Carb , Vegan , Gluten Free , Vegetarian , Pescetarian
Source: Family Table by Mishpacha Magazine

Recipe By Estee Kafra

Cooking and Prep: 15 m
Serves: 8
Contains:

It’s herb season again, and I have an abundance of flat-leaf Italian parsley. I added some to my favorite tehina dip for this tasty and colorful dip that is amazing with challah, fish, and meat.

Ingredients (9)

Main ingredients

1 cup Haddar Tahini or other good-quality tahini

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Haddar Tahini by Baracke
juice of 1 lemon (about 1 tablespoon)
2 cloves garlic, peeled
1/4 cup Bartenura Extra-Virgin Olive Oil

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Bartenura Extra-Virgin Olive Oil
1/2 teaspoon cumin
3/4 cup fresh Italian parsley
Haddar Kosher Salt, to taste

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Haddar Kosher Salt
1/4 cup toasted walnuts
approximately 3/4 cup ice water

Start Cooking

Prepare Dip

Place ingredients (except water) into a food processor fitted with the "S" blade.
Pulse until it comes together, approximately one minute.
With motor running on high, add the ice water and blend until your desired consistency is reached.