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Green Tahini dip

A jar of this in the fridge at work, teamed with some crunchy sticks of carrot, celery and the like, will help to hit that 11am slump right in the tuchus. The tahini you’re looking for is shelf-stable rather than the pre-made tahini dip that you can buy from the fridge section. If you’ve already got said fridge tahini, feel free to stir some avo and herbs through that and call it a day.
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Ingredients 

  • 2 reserved spring onion tops
  • ½ cup 25g roughly chopped dill
  • ½ cup 25g roughly chopped parsley
  • ¼ cup extra virgin olive oil
  • 1 ripe avocado a creamier variety like Hass
  • 1 tablespoon tahini
  • 1 teaspoon Dijon mustard
  • Zest and juice of 1 lemon
  • 2 tbsp apple cider vinegar
  • 1 tsp salt flakes
  • ¼ tsp pepper

Instructions 

  • To make the dressing, blitz all of the ingredients together in a blender or food processor and check and correct for seasoning. This will last in the fridge for 5 days.

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