Farm News

Tahini Parsley Dip turned into Asian Hummus

photo of tahini parsley dip


Tahini Parsley Dip turned into Asian Hummus
Adapted from a recipe by Suzanne Ziedy, Cairo Kitchen Cookbook
Recipe by:

  • 2 1⁄2 cups parsley leaves, plus more to garnish
  • 1 1⁄2 cups tahini
  • 7 1⁄2 tbsp. fresh lemon juice
  • 5 cloves garlic
  • 3 ice cubes
  • Salt
  • Aish baladi, (whole wheat flatbread) for serving

  1. Bring a small saucepan of water to a boil. Add parsley and cook until bright green, 20 seconds. Drain the parsley and submerge in ice water. Drain and transfer to a food processor along with tahini, lemon juice, garlic, and ice cubes. Season with salt and purée until smooth.

AJ says: There were no lemons in the house. I did have two forlorn limes. So I made the recipe as instructed, substituting two squeezed limes for the lemon juice and one CSA bunch of parsley instead of measuring out 2½ cups. It was a little boring. But the lime flavor inspired me to attempt a pad-thai version of hummus. So I took off on an uncharted adventure by adding 1 healthy tablespoon of toasted sesame oil and 1 tsp of tamari to the food processor. I taste tested by dipping slices of kohlrabi in it, adjusting with the oil and tamari until it tasted just right.