Tarator is a Middle Eastern dip made with almond meal, tahini and garlic dip that is perfect as part of a spread or share plate.




Skill level

Average: 5 (2 votes)


  • 400 g almond meal
  • 70 ml lemon juice
  • 5 g salt
  • 10 g tahini
  • 5 g toum
  • 50 ml extra-virgin olive oil, plus extra for drizzling

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.


Serves 4-6  as a side dish.

  1. Place half the almond meal and half the lemon juice in a food processor. Add the salt, tahini and 200 ml water and process for a few minutes or until well combined. Gradually add the remaining almond meal, lemon juice and another 200 ml water and process until smooth.
  2. Add the toum and olive oil and blend for another 5-10 minutes or until completely smooth.
  3. Pour the almond tarator into a serving bowl, drizzle with a little more oil and serve.


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