Yogurt-Tahini Sauce
- Contributed by Chris Hanna
- ACTIVE:
- TOTAL TIME: 10 MIN
-
SERVINGS:
makes about 2 cups
Recipe: Yogurt-Tahini Sauce
- BASIC-EASY
- FAST
- MAKE-AHEAD
- VEGETARIAN
Ingredients
- 1/4 cup tahini paste, at room temperature
- Juice of half a lemon
- 1 tablespoon extra-virgin olive oil
- 2 cups plain whole-milk yogurt
- 1 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper or freshly ground black pepper
- Salt
- 1 tablespoon finely chopped parsley, for garnish
- In a food processor, blend the tahini paste, lemon juice and olive oil until smooth. Add the yogurt and blend the mixture thoroughly. Scrape the tahini sauce into a bowl; stir in the cumin and Aleppo pepper. Season with salt and garnish with the parsley.
Make Ahead
The tahini sauce can be refrigerated for up to 3 days. Serve at room temperature.
Serve With
Grilled Lamb Shwarma.
- From Wine Country Kitchen
- Published April 2007
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