Green Shabbos Dip
| November 30, 2016
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.
INGREDIENTS
- 1 cup good-quality techina
- juice of 1 lemon (about 1 Tbsp)
- 2 cloves garlic peeled
- ¼ cup extra-virgin olive oil
- ½ tsp cumin
- ¾ cup fresh Italian parsley
- kosher salt to taste
- ¼ cup toasted walnuts
- approximately ¾ cup ice water
PREPARATION
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.
