Active Time
N/A
Total Time
10 MIN
Yield
Serves : 1 1/4 Cup

Creamy and nutty, this classic Middle Eastern sauce is great with lamb and chicken kebabs.

How to Make It

Step

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 Ahead

The tahini sauce can be refrigerated for up to 2 days.

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