Thursday, March 22, 2012

Tangy Tahini Sauce

As much as I enjoy using tahini in recipes, it wasn’t until my daughter showed up for a visit last month that it became a daily staple in the kitchen.  I normally use it to make hummus and she’ll use it plain as a condiment.  Below, she created this combination that works as a delicious dipping sauce or dressing for salads, meats and fish, vegetables, wraps, and whatever else you can think of that can use a little zing.   I've used it on a kale salad, on salmon, and on this tempeh, cabbage, and kale dish that's one of my favorite quick meals.  

The recipe below makes about 1.5 cups of sauce and is easily scalable. 

Tahini Dressing or Sauce

1/3 c fresh squeezed lemon juice
½ c tahini
¼ c sesame oil
½ c plus 2 T water
1 t curry powder
2 t cumin
1 t garlic powder
¼ t paprika
¼ t pepper
½ t salt

Whisk all the ingredients together in a glass or ceramic bowl until well blended.  Store in an airtight container in the fridge.  

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