Green Tahini Dip

1. Blanch Spinach Leaves

Begin by blanching the spinach leaves to preserve their bright green color and remove any raw bitterness. Bring a kettle of water to a boil and pour it over the spinach leaves in a colander set in your sink. Let the spinach sit for a minute until wilted, then rinse it under cold water to stop the cooking process. Squeeze out any excess moisture from the spinach and set it aside.

2. Combine Ingredients and Blend

Next, combine the blanched spinach, chopped herbs, tahini, lemon juice, garlic, and salt in a blender. Blend the mixture until it's smooth.

3. Adjust Consistency and Seasoning

To achieve the perfect consistency, gradually add ice water to the blender, one tablespoon at a time, while it's running. The ice water helps smooth out the tahini, making the dip creamy without thinning it too much. Stop adding water once the dip reaches your preferred thickness, ensuring it is both smooth and spreadable. Finally, taste the dip and adjust the seasoning if needed.

4. Garnish and Serve

Transfer the Green Tahini Dip to a serving bowl and garnish with additional fresh herbs. This final touch not only enhances the presentation but also adds an extra layer of flavor.