Whole Living, January/February January/February 2013
- 1/2 cup tahini
- Grated zest and juice of 1 lemon
- 1 Tbsp olive oil
- 1 chopped garlic clove
- 1/2 tsp cumin
- 1/2 tsp paprika
- 3/4 cup water
- Coarse salt
- In a food processor, puree tahini, lemon zest and juice, olive oil, garlic, cumin, paprika, and water until smooth. Season with salt. Store sauce in an airtight container in the fridge for up to 1 week and use as a dressing for greens.
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