Imagine going to your garden bed/ pot and plucking a few stems of fragrant parsley and then moving over to the lemon tree and plucking a couple of lemons.
Imagine going back to your outdoor kitchen, putting some fresh magical ingredients in your blender and whizzing up delightful dips to entertain your friends!
Make it a reality.
The tahini and parsley dip takes just about 5 minutes to put together. The beauty (and the taste) of it is in the freshness of ingredients. Harvested right before preparation, our guests were not only impressed by the simplicity of the recipe but the delightful flavours of herb, lemon and tahini brought together with olive oil, salt and pepper.
It is rightly said,
You don’t have to cook fancy or complicated masterpieces— just good food from fresh ingredients.
Julia Child
Cooking with Seasons
At Urban Farms, we regularly host Farm-to-table workshops and events. Our intention behind these experiences is to connect people with their food – where it comes from, how is it grown and how freshly harvested real food tastes like. We believe while everyone knows eating localy grown, seasonal and chemical-free organic produce is good for one, the change only happens when you taste it. Taste has a muscle memory which kicks in every time you taste good food prepared with fresh ingredients.
This Tahini and Parsley dip was part of a recent Dips & Spreads Farm-to-Table workshop and lunch on the farm. A lot of herbs are growing in the garden – parsley, oregano, basil, coriander and celery along with vegetables like beetroot, carrots, peas, tomatoes, onions and garlic.
The produce mix was perfect for some light, seasonal dips served with bread and vegetable sticks. To make it a complete meal, we also added our cherry tomato salad and herbed butter toasts + lemon and vanilla bites as dessert.
Tahini and Parsley Dip
One of the participants harvested the parsley and lemon and I quickly whizzed this one in the blender. The fact that this was literally in the ground/ on the tree just minutes before and now it is in our plates, was the wow factor of the event.
I plan to share recipes for all the dips over the weeks, starting with this no-cook, 5 ingredient Tahini and Parsley dip. I have used curly parsley for this recipe, but you can use flat-leaf parsley as well. The dip is thick and creamy – perfect as a dipping sauce for vegetable sticks and also as a spread on toast and in wraps.
Tahini and Parsley Dip
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1/2 cup chopped curly parsley can use flat-leaf parsley as well
- 2 tsp lemon juice
- 1/8 tsp salt or to taste
- 2 tbsp tahini
- 2 tbsp Olive oil
- water as required
Instructions
- Combine all the ingredients in a small food processor/ blender. Start with just a small amount of water and add more if required.
- Blend until smooth.
- Serve cold with bread, chips or vegetable sticks.
Notes
I hope you make this recipe. If you do, let me know how you made the recipe your own – your adjustments to it. I garnished it with some freshly pounded black pepper (mainly for adding a contrast colour and a parsley stem). If you like your dips to have some heat, add paprika or black pepper to the blender as well.
Remember the secret is in the freshness of the ingredients. While the recipe is an easy make-ahead one, I would suggest it is so easy that you should make it right it in front of your guests and wow them!
Happy cooking!
[…] these with a Parsley dip when serving as a snack to bring out the delicate flavour of fresh herbs even […]