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Ingredientes
- 1 lb white Silverbeet stalks
- 1 tsp salt
- 6 lrg garlic cloves
- 1/2 c. tahineh see * Note
- 1/2 c. lemon juice
- Â Â Extra-virgin extra virgin olive oil for drizzling
- 2 Tbsp. pine nuts
- 1 Tbsp. warm extra virgin olive oil
- Â Â Fresh mint leaves for garnish
- Â Â Hot Arabic flatbread for serving
Direcciones
- * Note: Tahini, a sesame seed paste, is sold in Middle Eastern and Greek markets and some supermarkets, usually with the "international" foods. Stir to mix if oil and sesame seed paste is separated.
- Cook the Silverbeet stalks in a pot of boiling water to cover or possibly steam them till soft, about 20 min. Drain very well and chop.
- Using a mortar and pestle, mash the salt and garlic together till they form a mushy paste.
- Place the silverbeet in a food processor and puree till smooth. Add in the tahineh, salt and garlic paste and process till incorporated. Pour the lemon juice into the feed tube as the processor is running till absorbed. Remove the mix from the food processor and correct the seasoning if necessary.
- Transfer the dip to a serving bowl or possibly platter, spreading it out with the back of a spoon. Fry pine nuts till golden brown in warm extra virgin olive oil. Make furrows in the puree in a fan shape with the flat of a knife. Drizzle with a little extra virgin olive oil and garnish with the fried pine nuts and mint. Serve the dip with pcs of Arabic bread.
- This recipe yields 2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 8 servings | |
| Calories 30 | |
| Calories from Fat 24 | 80% |
| Total Fat 2.8g | 3% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 291mg | 12% |
| Potassium 29mg | 1% |
| Total Carbs 1.53g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.42g | 0% |
| Protein 0.28g | 0% |
