TEHINA
This is the best tehina I've ever tasted! My mother in-law taught me how to make it. I love the texture, it's very light and creamy. You can use it in hummous, baba ganouj, salad dressing or on it's own as a spread or dip.
Provided by CardaMom
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Mince garlic in food processor Add tehina While food processor is running add water SLOWLY, approximatelty one teaspoon at a time You'll notice that the tehina will begin to clump up and look like it's separating.
- Continue gradually adding the water, allowing it to become incorporated into the tehina before adding any additional water.
- Add lemon juice and salt to taste Note: the tehina will look thin and runny.
- It will thicken and become light and creamy when chilled in the refrigerator.
Nutrition Facts : Calories 468.6, Fat 38.4, SaturatedFat 5.4, Sodium 62, Carbohydrate 24.4, Fiber 7.6, Sugar 0.6, Protein 14.6
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