This tasty and colorful techina-based dip is amazing with challah, fish, and meat
Food preparation by Chanie Nayman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
It’s herb season again and I have an abundance of flat-leaf Italian parsley. I added some to my favorite techina dip for this tasty and colorful dip that is amazing with challah fish and meat.
Place ingredients (except water) into a food processor fitted with the S blade. Pulse until it comes together approximately one minute. With motor running on high add the ice water and blend until your desired consistency is reached.
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