Alex's book of recipes

Parsley and yoghurt dip

Smooth and creamy parsley-based dip.


35g flat-leaf parsley (stems and leaves)

1 garlic clove, crushed

25g tahini paste

125g Greek yoghurt

25ml lemon juice

⅛ tsp salt


Combine all the ingredients in a blender or food processor, and process until very smooth.


recipe from: 'Jerusalem' by Yotam Ottolenghi and Sami Tamimi