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Tahini Sauce

Thini sauce recipe

This delicious sauce is excellent over oven-roasted vegetables or Moroccan
Chicken & couscous. Also, fab for our Green Goddess Toast!

Total Time

Serving

15 Min

4-6


Ingredients:

  • 1 cup of plain Greek yogurt
  • 1/2 Cup Quick Tahini - see below
  • 1Tbsp. Fresh Lemon Juice
  • 1 Garlic clove-peeled and trimmed
  • 1/4 Cup of fresh Dill or 2-3 sprigs
  • 1/2 Tsp. Of Smoked Paprika
  • Green Za’atar for garnish
  • Fresh Parsley garnish

Quick Tahini Ingredients:

  • 1 Garlic Clove
  • Juice from 1 lemon
  • 1 16oz jar of pure tahini
  • 1 Tbsp. Of kosher salt
  • 1 Tsp. Of ground cumin
  • 1-1 1/2 Cups of ice water


    Quick Tahini Prep:

        1. Peel and nick tip-off of garlic clove and place in a food processor.
        2. Squeeze the lemon juice into processor.
        3. Pour the tahini on top, making sure to scoop all of it from the container as it can be sticky.
        4. Add the salt and cumin.
        5. Process until mixture is the consistency of peanut butter.
        6. Stream the ice water a little at a time, with the processor going until mixture is smooth and creamy and lightened to the color of dry sand.

         Tahini Sauce Prep:

        1. Use a  food processor combine Greek yogurt and the lemon juice and garlic clove, and Smoked Paprika.
        2. Add the quick tahini and fresh Dill and pulse a few times until well combined and smooth.
        3. Spoon into serving bowls, Sprinkle with Za'atar, garnish with some fresh Parsley

             

            Shawarma Share Plate with Sauteed Aubergines

            Notes:

               This should last up to 1-2 weeks stored in air-tight containers in the fridge.



                Enjoy

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