- 280g jar chargrilled artichokes in oil
- 3 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 1 lemon, juiced (approx 50 ml)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 garlic cloves
- 2 tsp smoked paprika
- 25g feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- flatbreads or stuffed vine leaves, olives and falafel
Pour 50ml of the oil from the artichokes into a food processor. Add the artichokes and discard the remaining oil. Pour in the tahini and lemon juice, add the garlic and smoked paprika, then blitz until very smooth.
Spoon into a bowl and crumble the feta over the top with a few twists of black pepper. Serve with warm flatbreads, or as part of a meze with stuffed vine leaves, olives and falafel.