CREAMY TAHINI SAUCE, THREE WAYS
Provided by Rhoda Boone
Categories Condiment/Spread Vegetarian Kid-Friendly High Fiber Healthy Low Cholesterol Small Plates
Yield Makes about 2 1/2 cups sauce
Number Of Ingredients 21
Steps:
- Make the Creamy Tahini Sauce:
- Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
- For the Creamy Tahini Dip with Avocado:
- Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
- For the Creamy Tahini Dressing with Cucumber and Dill:
- Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
- Do Ahead
- Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.
CREAMY TAHINI SAUCE/SALAD DRESSING
This is a nice and rich tahini-based salad dressing that goes great with romaine and butter lettuces, and also makes a nice garnish for falafels, veggie burgers, chickpea salads, and tons of other great vegetarian and/or Mediterranean and Middle Eastern dishes. Serve with pita breads as a snack or appetizer. I used packaged tahini paste that I bought from a gourmet foods store that happened to be really good, but you can probably make your own too. NOTE: the lemon juice amounts shown are correct! It is 1/4 liquid cup plus an extra tablespoon. Also, you can add 1/4 tsp sugar if you find it too rough.
Provided by the80srule
Categories Sauces
Time 7m
Yield 1 1/2 cups, 3 serving(s)
Number Of Ingredients 8
Steps:
- Blend all the ingredients in a blender or food processor until smooth and perfectly melded.
CLUBFOODY'S CREAMY TAHINI SAUCE
This beautiful homemade condiment is quick and easy to make and a great recipe to add to your folder... VIDEO https://youtu.be/UurWxNUfNro
Provided by CLUBFOODY
Categories Southwest Asia (middle East)
Time 10m
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- To blanch the garlic: Add unpeeled garlic to a small saucepan with boiling water and set the timer for 5 minutes. When time is up, remove from the heat and scoop out the garlic using a small sieve before rinsing under cold water; peel it.
- Add the blanched peeled garlic to a mortar along with a ¼ teaspoon of ground sea salt. Crush the ingredients using the pestle until it turns into a paste. To this, add a tiny amount of lemon juice, about ¼ to ½ tsp., and continue mashing until it gets liquid.
- In a mixing bowl, add tahini paste, garlic mixture and the remaining lemon juice. Whisk the ingredients until very well blended and the mixture gets thick. Add cold vegetable broth, a tablespoons at a time, until the desired consistency is reached, whisking constantly. Add Baharat and whisk until well incorporated. Serve right away otherwise transfer to the fridge until needed. Yields 2/3 cup.
Nutrition Facts : Calories 1097.3, Fat 97, SaturatedFat 13.6, Sodium 1080.2, Carbohydrate 45.9, Fiber 17.1, Sugar 3.2, Protein 31.2
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