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herb tahini sauce
Nb persons: 8
Preparation time: 5 minutes
Total time: 15 minutes
|1 cup||tahini sesame seed paste, I prefer the paste made from light colored seeds|
|3/4 cup||lukewarm water, use more or less for desired consistency|
|5 cloves||roasted garlic|
|1/2 cup||fresh parsley, roughly chopped|
|1/4 cup||fresh dill, roughly chopped|
|1/4 cup||fresh lemon juice, or more to taste|
|1/4 cup||fresh lime juice, or more to taste|
|1/2 tsp||salt, or more to taste|
You will also need: blender or food processor
Combine tahini paste, lukewarm water, roasted garlic, parsley, dill, lemon juice, lime juice and salt together in a food processor.
Blend or process, scraping sides periodically, until sauce is creamy and well blended. If using a blender, you may need to pause blending and use a long-handled spoon or spatula to break up the thick part of the sauce once every 20-30 seconds; this will keep it from clogging your blender blades.
After a few minutes of blending, sauce will turn into a rich, smooth paste. If mixture is too thick, slowly add more water until it reaches the preferred consistency. You may need quite a bit of water depending on the thickness of your tahini paste. Or you may choose to keep the sauce quite thick, rich and whipped. It's totally a preference thing.
If using tahini to top hummus or a meat dish, keep it thick and creamy. As a condiment for pita or falafel, a more liquid sauce is usually preferred. Taste often during the blending process; add more lemon juice or salt, if desired.
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