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)
- Place tahini, lemon juice and zest, garlic, salt and cumin in blender and pulse to combine.
- With motor running, slowly drizzle in water until desired thickness is achieved.
- Pour into bowl and stir in parsley, lemon verbena and smoked paprika, if using.
- 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
