Green Shabbos Dip
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.
Oops! We could not locate your form.
RECOMMENDED
RELATED CONTENT
Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks
You’ll love this deliciously hearty soup that cooks all night in a Crock-Pot and satisfies all requirements for a complete meal — soft cubes of meat, hearty potatoes, and lots of vegetables
Meat pizza isn’t usually associated with Pesach, but I came up with this amazing meat pizza recipe that’s made with minimal ingredients
Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this
When I created this recipe, my criteria were to use just a few eggs, not separate eggs, not make it overly sweet, and most crucially, the texture should be good
These butternut squash muffins are an absolute winner
