Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
351
Calories
4g
Protein
35g
Fat
10g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup pure tahini (sesame paste)
- 2 garlic cloves, crushed
- 1/2 cup water
- dash of hot pepper (red)
- 1 tsp. salt
- 1/2 bunch chopped parsley
- juice from 2 lemons
- pickles
- 3 tbs. olive oil
Directions
1
Mix tahini, garlic, water, pepper, salt and lemon juice until you get smooth paste.
2
Add water if tehina is too thick.
3
Serve as a thin layer on a small plate, with a drop or two of olive oil, garnish with pickles.
4
Sprinkle with parsley or mix the parsley with the dip.
5
Category:Israeli Recipes
6
Category:Israeli Appetizers
Recipe sourced from
fandom