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

Food & Wine
May 2012

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Recipe Summary

total:
10 mins
Yield:
1 1/4 Cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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