Making this recipe is an absolute pleasure. The flavor works really well with fried fish, but it can be used as a general starter, or to be spread on toast for breakfast. The quantities below are for two servings, but I often multiply the amounts and refrigerate the resulted salad in a well-sealed container, so that I can use it repeatedly along the week. It’s my go-to dip to accompany every meal.


Israa Fahmy






30 minutes

Recipe Details

  • 1 cup tahini

  • 1 tsp full-fat Greek yogurt

  • 3 tbsp parsley

  • 3 tbsp cilantro

  • 1 clove garlic

  • ¼ cup lemon juice

  • ¼ jalapeño

  • ½ cup water

  • 1 pinch hot paprika powder

  • sea salt

  • Finely chop the green ingredients (parsley leaves and cilantro).

  • Grate the garlic clove finely.

  • Finely dice the jalapeño and remember to remove the seeds.

  • In a small bowl, combine all the ingredients and season with salt.

  • Whisk firmly while adding a thin stream of water. Keep whisking until you make it into a thick mixture that is similar to honey in density.

  • Refrigerate for 10-15 minutes so that the flavors meld. The more you let it, the stronger the taste.

  • Serve it in small plates or bowls (if you want to use for dipping). Garnish the top with chopped parsley and hot paprika, as preferred.

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