Instructions: If the tahina paste in the jar looks separated stir to mix it.

Measure the paste water garlic and cumin into a food processor or blender.

Season and mix briefly.

With the machine still running start slowly adding the olive oil and lemon juice alternately until the mixture looks creamy.

Adjust the seasoning and empty into a bowl.

Garnish with the olives and serve. It will keep covered in the refrigerator for 34 days.

Tahina is made from crushed sesame seeds and brings an exotic taste to anything to which it is added. Tahinosalata is a sharp and appetizing dip to be offered with vegetable crudites or hot pitta bread.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.