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Lemon Tahini Sauce

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)

This dressing is so versatile it is worth making up a regular batch to have around.  I love it as a topping on brown rice, soba noodles, or as a lively salad dressing. Great in falafels or fajitas.  Tahini is a creamy paste made of crushed, hulled sesame seeds.  Look for it with other nut butters or Mid-Eastern foods.

cup
tahini
cup extra-virgin olive oil
Juice of 1
lemons
1 clove garlic
2 teaspoons tamari or shoyu (soy sauce)
Pinch of cayenne
cup water

Place all ingredients except water in a
blender or processor; blend until smooth.  Add enough water to get desired consistency.  Allow mixture to set for a half hour if possible to allow flavors to meld.  Taste for salt and add more tamari if needed.  Sauce will keep in the refrigerator for 10-14 days.

Preparation: 5 minutes
Makes 1 cups

2 Comments:

Tasha Schifo
As I type, I'm eating this sauce over barley and summer roasted veggies. However, tomorrow I'm going back to the farm stand and buying an eggplant. Then I'm going to eat this sauce over roasted eggplant. YUM!
September 30, 2009, 6:37 pm

Josie
Had this over brown rice steamed cabbage and carrots. : ) This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
January 24, 2011, 6:58 pm

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