- 1/2 cup tahini
- 1 1/4 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon finely chopped mint
- Kosher salt
- In a food processor, combine the tahini with the lemon juice and garlic. Add 3/4 cup of water and puree until smooth. Transfer the sauce to a bowl and whisk in up to 1/2 cup more of water, until the sauce is pourable. Stir in the chopped parsley and mint, season with salt and serve.
Make AheadThe tahini sauce can be refrigerated for up to 2 days.