Tahinosalata / Ταχυνοσαλάτα / Sesame Paste Dip

Arriving at a taverna for a meal in Cyprus, Tahini dip (or Tashi) will appear as if by magic on your table, accompanied by Tsakistes (Cypriot cracked green olives with garlic, lemon pieces and cracked coriander seeds).

Tahini paste is ground roasted sesame seeds and comes in two forms, white or brown. The white one is made with blanched sesame seeds, and the brown with whole seeds. Today jars of tahini are available in most delis and supermarkets.

Tahini is very trendy all over the world and is used in many ways, in salad dressings, for fish, meat, breads, halva, biscuits, koulourakia, sweet pies and cakes.

Ingredients (serves 4-6):

5 cloves garlic, chopped

200ml (7 fl oz) white tahini

100ml (4 fl oz) lukewarm water

100mls (4 fl oz) virgin olive oil

Juice of 3 lemons

Salt

For topping: 

2 tbsp chopped flat-leaf parsley

Paprika

Olive oil

Method:

Place the garlic with a pinch of salt in a food processor and process for a few seconds. Add the tahini and slowing add the olive oil and warm water, then the lemon juice and a little salt to taste. It should be pouring consistency, as it will thicken in the refrigerator.

Serve garnished with parsley, a drizzle of olive oil and sprinkle with paprika.