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Ingredients
Scale
- 1 medium clove garlic, minced or finely grated
- 1 pinch of salt
- 50 ml lemon juice
- 1/3 cup tahini
- 90–100 ml ice water
- 1 tablespoon fresh chopped dill
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh thinly sliced chives
- 2 pita breads
- 1 bell pepper
- 1 pack baby cucumbers
- 1 bunch radishes
- 2 tomatoes
- 3 spring onions
- 1 tablespoon fresh parsley
- 1 tablespoon fresh dill
- Salt and pepper to taste
Instructions
- Combine minced garlic and lemon juice in a bowl and let it infuse for 10 minutes.
- Chop bell pepper, cucumbers, radishes, tomatoes, and spring onions into bite-sized pieces.
- Add tahini and salt to garlic-lemon mixture and whisk until a thick paste forms.
- Gradually add ice water, whisking until smooth and creamy.
- Incorporate chopped dill, parsley, and chives into the dressing.
- Preheat oven or air fryer; cut pita bread, drizzle with olive oil, and season.
- Bake pita until crispy and golden, approximately 5-10 minutes.
- Toss chopped vegetables with tahini dressing until coated.
- Serve on a plate with additional dressing underneath and pita chips on the side.
Notes
Infusing garlic longer in lemon juice enhances flavor.
Add ice water slowly to achieve desired creaminess.
Monitor pita chips to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Baking
- Cuisine: Middle Eastern
Nutrition
- Calories: 250
- Sugar: 4
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 6
- Cholesterol: 0