Traditional Recipe

Time15m

Serves6

tahini, olive oil, sumac

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Ingredients

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1
whisk tahini
Place the tahini in a medium mixing bowl. Add the lemon juice and salt. Whisk vigorously for about 30–45 seconds; the mixture will thicken and look grainy—this is normal.
2
loosen with water
Add the cold water, 2 tablespoons at a time, whisking after each addition until the mixture becomes smooth, glossy, and pourable. Depending on the tahini's consistency you may need 4–6 tablespoons total. Aim for a thick but spoonable texture (similar to loose yogurt).
3
adjust seasoning
Taste and add more salt or lemon juice to balance bitterness and acidity. If it’s too thick, add up to 1 additional tablespoon of water and whisk until smooth.

4
transfer and smooth
Transfer the tahini to a shallow serving dish and use the back of a spoon to create a shallow well or swirl in the center to hold the olive oil.
5
drizzle oil and sprinkle sumac
Pour the extra-virgin olive oil into the well or drizzle artistically over the top. Evenly sprinkle the ground sumac over the tahini and oil. The sumac adds a lemony, tangy aroma and bright color.
6
add parsley and serve
Scatter the chopped parsley over the tahini if using. Serve immediately with warm pita or flatbread for dipping, or refrigerate covered for up to 3 days. If chilled, bring to room temperature and whisk briefly before serving.