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Food & Wine Recipe

Tahini Sauce

Contributed by Eden Grinshpan

TOTAL TIME: 10 MIN
SERVINGS: 1 1/4 Cup

•BASIC-EASY
•FAST
•MAKE-AHEAD

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

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

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