← All recipes

Taheeni (lebanese Cocktail Dip)

Taheeni (lebanese Cocktail Dip) is built on Cooked Mashed Eggplant, Lemon Jucie, Olive Oil, Lg Garlic, and T Salt. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 3 tbsp
• 3 tbsp
• 1
• 1
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Garlic and salt. Blend on high speed for one minute or until creamy, stopping to stir down if necessary.

2. 2

   Pour into serving bowl and sprinkle top with the sesame seeds and parsley.

3. 3

   Chill and serve with raw vegetables, leaves of romaine lettuce, or crackers.

4. 4

   Vincent Price.