Tahini Sauce
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
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Whole Living, January/February 2012
- Yield Makes 1 1/4 cups
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Ingredients
- 1/2 cup tahini
- Grated zest and juice of 1 lemon
- 1 tablespoon olive oil
- 1 chopped garlic clove
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Coarse salt
Directions
-
In a food processor, puree tahini, lemon zest and juice, olive oil, garlic, cumin, paprika, and 3/4 cup water until smooth. Season with salt.
Cook's Note
Store sauce in an airtight container in the fridge for up to 1 week.
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I'm not sure what's off about this sauce, but it was far too bitter to be enjoyable.