August 1, 2012
Nice with falafel or as a salad dressing or dip
1/2 cup (115g) tahini (sesame seed paste, found in most grocery stores)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup (60g) lemon juice
1 teaspoon fresh parsley, finely chopped (optional)
In a food processor or mortar and pestle, combine the garlic and tahini. Add the kosher salt.
Remove from the food processor or mortar and add the olive oil and lemon juice. If the sauce is too thick, add a teaspoon of warm water at a time until it reaches the desired consistency.
Mix in the parsley. Serve immediately or refrigerate in an airtight container for about two weeks.
Recipe adapted from MidEastFood.com.
All figures are per serving (assumes 7 servings).
Fat: 15 grams
Carbs: 4 grams
Fiber: 2 grams
Protein: 4 grams
Sodium: 14 mg
Read more from the Guide to Meat-Free Meals