Tahini herb dip

With a little kick from the chilli and freshness from plenty of herbs, this creamy yoghurt and tahini dip is perfect with flatbreads and vegetable sticks.

Credit: Armelle Habib

• serves

  4-6

• prep

  3 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 bunch of parsley, leaves and stalks
• 1 bunch of coriander, leaves and stalks
• 1 garlic clove
• 1 long green chilli, seeds removed
• 100 g hulled tahini
• 200 g full-fat Greek yoghurt
• 1 lemon, juice only
• 2 tbsp extra-virgin olive oil
• pinch of saffron threads
• sea salt

Instructions

1. Place the parsley, coriander, garlic, chilli and tahini in a food processor or blender. Blitz until a fairly fine consistency. Add the yoghurt and lemon juice and continue to blitz until well combined.
   
2. Transfer the tahini herb dip to a bowl, stir through the olive oil and saffron, and season to taste with salt.

Good Cooking Every Day by Julia Busuttil Nishimura (Plum, RRP $44.99)

Photography by Armelle Habib.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.