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Parve
Easy
8 Servings
Allergens 
15 Minutes
Diets
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.
1 cup Haddar Tahini or other good-quality tahini
juice of 1 lemon (about 1 tablespoon)
2 cloves garlic, peeled
1/4 cup Bartenura Extra-Virgin Olive Oil
1/2 teaspoon cumin
3/4 cup fresh Italian parsley
Haddar Kosher Salt, to taste
1/4 cup toasted walnuts
approximately 3/4 cup ice water
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.
Photography: Daniel Lailah Styling: Amit Farber
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