Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
233
Calories
4g
Protein
22g
Fat
9g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 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
- 4 tablespoons tahini paste
- 2 cloves garlic, crushed with salt
- juice of 2 lemons
- 4 tablespoons olive oil
- 1 teaspoon ground cumin seeds cold water to thin
- chopped parsley for garnish
Directions
1
1. Combine all the ingredients, beating hard. This is best done in a food processor.
2
2. Add enough cold water to give a pouring consistency.
3
3. Serve tabini with fresh bread, warm pitta bread or as a dressing for salads, grills, fish or even in sandwiches.
4
Category:Cyprian Recipes
5
Category:Cyprian Salads
Recipe sourced from
fandom