My green tahini is a take on the classic tahini – which is whiter in colour – and is used as a dressing, dip or a complement to hummus. The addition of more herbs in my version gives it a vibrant green colour, as well as a grassier flavour and fragrance that works well with many dishes.
- 2 cups coriander leaves, roughly chopped
- 125 ml (½ cup) lemon juice
- 2 garlic cloves, peeled
- 90 g (⅓ cup) tahini
- 1 tsp sea salt flakes
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.
In a food processor, blend the coriander with 100 ml water until you have a smooth green paste; don’t overblend as the coriander will go black. Add the lemon juice, garlic and tahini and blend until smooth. Stir through the sea salt flakes.
Serve with falafel.
Recipe and image from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books, $49.99, hbk).