Recipe- Tahina

If you are like me (god forbid), you probably at some point have found yourself with a large jar of tahina paste in the refrdgerator, having been told at some point that it was a needed ingredient for hummus. Then, you tried making the hummus and decided that it was not all that good and so the tahina just sat there! Well, I have news for you. That tahina- it's a gold mine of tastiness as long as you know how to tap that ore.

Tahina is a tasty treat in it's own right. Why not give that sad bottle in the back of your fridge a second look?

Tahina*
Tahina paste (ground sesame)
lemons
garlic
olive oil
water
salt

Anyone who has cooked with me knows that I am a little thin on exact measurements. please bear with me.

Put about a half cup or so of tahina paste into a mixing bowl. It will be pretty thick. Squeeze at least 1 lemon into the paste. Don't skimp on this! It needs to be tangy. When in doubt, use more to taste. dice a clove of garlic and throw it on top as well. Add 1 tablespoon of olive oil and a pinch of salt (kosher or sea salt is tastiest).

You will now have an unmixable pile of goop. That's ok because it's the time to add some warm water. Add it slowly and mix it in until you have created a smooth almost sauce consistency. Add more of the above ingredients to taste- it's really up to you. If you are making an arrangement in the hopes of getting laid or something, try sprinkling a bit of paprika on top to make it look extra good. If you use a sprig of cilantro, you are garanteed to get at least to third base!


*my Cairo recipe