Techinah is the quintessential dip in Eretz Yisrael. We dip our challah and pita in it, drizzle (or pour) it over falafel, pour it over salad, and use it in many other dishes as well. There are many different varieties, but I like the classic best. Here, it’s topped with complementary roasted, fresh, and grilled veggies, with a drizzle that adds just the right balance of complexity and sweetness to this dip. The combo is so appealing that one of my guests proceeded to eat it as is, from the serving bowl, without challah!
YIELD 2 CUPS
• 1 cup tahini paste (not prepared techinah dip)
• 1 cup ice water
• 2 Tbsp fresh lemon juice
• 3 cloves garlic, or to taste
• salt and pepper, to taste
• small handful fresh parsley
• 1 red pepper, halved and seeded
• 1 eggplant, pierced with a fork
• olive oil, for drizzling
• salt, to taste
• 1 tomato, peeled and diced
• 1 scallion, sliced thinly
• 2 Tbsp olive oil
• 2 Tbsp silan
• 1 tsp balsamic vinegar
• ¼ tsp maple syrup, or to taste
• tiny pinch salt (optional)
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