This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Cooks' note:
Ā· Tahini sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Recipe information
Total Time
20 min
Yield
Makes about 1 1/4 cups
Ingredients
2 garlic cloves
1/2 teaspoon fine sea salt, or to taste
1/2 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup fresh lemon juice
1/4 cup water
1/4 cup olive oil
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon ground cumin
Preparation
Mince garlic, then mash to a paste with sea salt. Whisk together garlic paste and remaining ingredients until combined well.
