Ingredients (approximate– matter of taste)
1 garlic chopped with sea salt to the consistency of a paste
1/2 lb tahini paste (Israeli preferably)
2/3 cup Greek yogurt (3% or higher)
I remade this using no-fat sour cream
tops of a full bunch of flat leaf parsley
olive oil– 3 Table spoons plus
lemon juice– from 1 or 2 lemons
Process in a food processor and taste. May want to add some water to make it a looser consistency. Drip additional olive oil on the top.
Eat with veggies or bread. Great for lunch; it was a real hit with our Mahj group.