Tahini, Pickled Lemon and Nigella Dip
Why choose when you can have both? The dip is ideal with both chicken and grilled vegetables.
1 cup of raw Prince Tahini
3/ 4 cup of cold water
100g of chopped pickled lemon
(store bought is fine)
6 garlic cloves
Teaspoon of nigella
Salt
3/ 4 cup of cold water
100g of chopped pickled lemon
(store bought is fine)
6 garlic cloves
Teaspoon of nigella
Salt
Pour water into a bowl and add Tahini while stirring.
Add the pickled lemon and garlic, season with salt and nigella, and pour onto a serving dish.
Sprinkle a touch of olive oil onto the dip for flavor.
The nigella can be replaced with three tablespoons of fresh chopped basil.
Add the pickled lemon and garlic, season with salt and nigella, and pour onto a serving dish.
Sprinkle a touch of olive oil onto the dip for flavor.
The nigella can be replaced with three tablespoons of fresh chopped basil.
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