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Lemon Tahini Sauce


    Makes 1 cup (250 ml)


    This sauce is wonderfully versatile. Depending on how thin you choose to make it, this sauce is fantastic as a sandwich spread; drizzled over roasted vegetables, chicken or salmon; as a dip; or even as a dressing over a salad of mixed baby greens.

    1/2 cup (125 ml) tahini (sesame seed paste)
    1/4 cup (60 ml) lemon juice
    2 tsp (10 ml) lemon zest
    2 garlic cloves, minced
    1/2 tsp (2 ml) salt
    2 tsp (10 ml) ground cumin
    1/4 cup (60 ml) water, or more depending on desired use
    1/4 cup (60 ml) chopped parsley leaves
    3 tsp (15 ml) chopped lemon verbena (optional)
    1/4 tsp (1 ml) sweet smoked paprika (optional)

    1. Place tahini, lemon juice and zest, garlic, salt and cumin in blender and pulse to combine.
    2. With motor running, slowly drizzle in water until desired thickness is achieved.
    3. Pour into bowl and stir in parsley, lemon verbena and smoked paprika, if using.
    4. Store in airtight container in refrigerator until ready to use.

    A 1 1/2 Tbsp (30 ml) serving contains: 377 kilojoules; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 5 g carbohydrates; 2 g fibre; 157 mg salt

    source: "The Delicious Benefits of Lemons", alive Australia #13, Spring 2012


    Lemon Tahini Sauce




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