Hibeş

A tahini dip from Antakya and Urfa, sharp with lemon and warm with chili flakes and cumin. Eaten with flatbread at breakfast or as part of a meze spread.

Ingredients

• 200 g tahini
• 60 g (4 tbsp) lemon juice
• 60 g (4 tbsp) cold water
• 10 g (2 cloves) garlic
• 20 g (1.5 tbsp) olive oil
• 6 g (2 tsp) red pepper flakes
• 3 g (1 tsp) cumin
• 4 g (3/4 tsp) salt
• 10 g parsley

Instructions

1. 1

   Crush the garlic with the salt in a mortar or with the flat of a knife into a paste.

2. 2

   Put the tahini in a bowl, add the lemon juice and whisk; the tahini will seize and thicken at first.

3. 3

   Keep whisking while adding the cold water little by little, until creamy.

4. 4

   Stir in the garlic paste, the cumin and half of the red pepper flakes.

5. 5

   Spread the hibeş on a shallow plate and make a well in the center with a spoon. Drizzle with the olive oil, sprinkle with the remaining pepper flakes and finely chopped parsley, and serve.

Nutrition

Per serving