Basic Tahini Sauce
Recipe contributed by Molly O'Neill; photo by Tami Ganeles Weiser
servings (1 1/4 cups total)
Prep Time: 5 minutes Cook Time: 0 minutes
This Molly O'Neill recipe is great on a classic falafel sandwich to cool down fiery harissa or s'zug and help the stuffings stand up to the crispy, earthy falafel balls. It is handy for so much more: drizzle it on an everyday green salad with pickled eggplant or beets and onions; add a handful of chickpeas with plenty of fresh ground black pepper, and you've got a super-quick vegan meal; add it to a rice salad. This is truly a great basic.
1 cup tahini paste
1 garlic clove, minced into a paste
Juice of 1 lemon
¼ cup cold water, more if necessary
¼ teaspoon salt
Dash of freshly ground black pepper
- This will last for at least 1 week, covered, in the refrigerator, but it will need to be stirred before each use.