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.

4 comments:

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

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

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  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!

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