Homemade Techina
My starting amounts are:
  • 1 cup tahini paste
  • ⅓ cup water (+ more)
  • ⅓ cup lemon juice (+ more, optional)
  • 2 teaspoons kosher salt
  • 3 garlic cloves
  • Fresh parsley (optional)
  • The reason these are just starting amounts is because the intensity of the natural components can vary. Some lemons are just more lemony than others! The garlic, too, can vary. And because we like our techina creamy, I don’t want to keep adding liquid and have it end up too runny.
  1. In a food processor, blend together all ingredients and then taste.
  2. If the lemon flavor is on point, add an additional ⅓ cup water. If it can use a bit more tang, add a bit more lemon juice and then fill the rest of the ⅓ cup with water. The total liquid (water and lemon juice) will be 1 cup. Only when I’m fully satisfied with the flavor do I do a final test of the texture and add any water that’s still needed. (If I use the techina for falafel or shwarma pitas, I add some water to make it runny.)
  3. I add parsley at the end with just a couple of pulses in the food processor so the pieces are still recognizable. And even though I love parsley, I don’t feel like it adds much to techina - which might just be blasphemous!
If you like a whiter techina, use ice cold water. I don’t know why, but it works!
Recipe by Between Carpools at https://betweencarpools.com/basics-do-you-call-it-tehini-tehina-or-techina/