Saturday, July 31, 2010

Lemon Tahini Sauce

This is the sauce I served with my Falafel dinner. It also serves very well as a satisfying lunch, with pita bread and raw vegetables--carrots, celery, cucumber, radishes, scallions, bell peppers for dipping. Or if you prefer, you can thin it out with additional yogurt to make a delicious salad dressing. It pairs especially nicely with grilled eggplant and brown rice.

Lemon Tahini Sauce
(Moosewood Cookbook by Mollie Katzen)
1 1/2 cups tahini
1 1/2 cup yogurt
1 -2 cloves garlic, crushed
1/2 cup freshly squeezed lemon juice
1/4 cup sliced scallions
1/4 cup chopped fresh parsley
1/2 tsp. cumin
1 tsp. tamari (or soy sauce)
Pinch or two of cayenne pepper
Salt to taste, if desired

Beat everything together with a whisk or wooden spoon. The more you whip it the thicker it becomes, so follow your own desires.


  1. Yum, yum, yum!!! This sounds fabulous. I'm so making this soon, thanks for sharing Rocquie!

  2. My mom used to make something like this and I loved it. I'm so trying out this recipe!

  3. I was experimenting with homemade tahini earlier this summer and was delighted to find this recipe in my copy of the Moosewood Cookbook. I used it as a salad dressing, but I love your suggestions to use it as a dip or pita sandwich spread. And your falafels looks fab!