
Tahini Garlic SauceRecipe by Chef Heidi Fink Prep time 5 mins Cook time 5 mins Ready in 10 mins Yield 1 cup This classic Middle Eastern recipe is mainly used as a condiment for falafels, but also tastes amazing as a dressing for steamed or roasted vegetables. The sauce lasts for up to a week in the fridge. Ingredients 125 ml (1/2 cup) tahini (sesame seed paste) 30 ml (2 Tb) freshly squeezed lemon juice 160 ml (2/3 cup) warm water 1 clove garlic, minced, pressed, or grated 1.5 ml (1/4 tsp) salt Optional - afew drops of toasted sesame oil Directions Combine all ingredients in the work bowl of a food processor or blender. Process until smooth. Add a bit more water, if necessary, to make a pourable consistency, not too runny. Taste for seasoning. Alternatively, you can blend this together in a bowl with a whisk, using a little arm muscle.

Tahini Garlic SauceRecipe by Chef Heidi Fink

Prep time 5 mins
Cook time 5 mins
Ready in 10 mins
Yield 1 cup

This classic Middle Eastern recipe is mainly used as a condiment for falafels, but also tastes amazing as a dressing for steamed or roasted vegetables. The sauce lasts for up to a week in the fridge.

Ingredients

125 ml (1/2 cup) tahini (sesame seed paste)
30 ml (2 Tb) freshly squeezed lemon juice
160 ml (2/3 cup) warm water
1 clove garlic, minced, pressed, or grated
1.5 ml (1/4 tsp) salt
Optional - afew drops of toasted sesame oil

Directions

Combine all ingredients in the work bowl of a food processor or blender. Process until smooth. Add a bit more water, if necessary, to make a pourable consistency, not too runny. Taste for seasoning.

Alternatively, you can blend this together in a bowl with a whisk, using a little arm muscle.