• Fast
• Make-Ahead

Ingredients

1. 1/4 cup tahini paste, at room temperature
2. Juice of half a lemon
3. 1 tablespoon extra-virgin olive oil
4. 2 cups plain whole-milk yogurt
5. 1 teaspoon ground cumin
6. 1/2 teaspoon Aleppo pepper or freshly ground black pepper
7. Salt
8. 1 tablespoon finely chopped parsley, for garnish

Directions

1. 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.