Green Tahini Sauce

January 28, 2021 0 Comments

This sauce creates a bright contrast to the roasted goodness of the cauliflower. It is great with Roasted Whole Cauliflower with Ras El Hanout). The leftovers are perfect for dipping — we like to keep prepped radishes, carrots, mushrooms and Persian cucumbers in the fridge for a quick snack or potato chip replacement side with a sandwich.  

Shopping List & Prep

• 1 bunch flat-leaf (Italian) parsley
• Juice of 2 lemons
• 1-2 cloves garlic, peeled
• 3 TBSP tahini
• Salt to taste

Directions (no cooking required)

Since we can’t be bothered with getting the food processor out (and cleaning it) every time, we made the sauce in our blender and it worked fine. We also used the entire bunch of parsley because we find that a half a bunch left in the fridge with no purpose often goes to waste.

1. Remove hard stems from parsley (we just tear the leaves off in one twisting motion)
2. Place parsley, peeled garlic, lemon juice, 1/2 tsp salt and 1/4 cup water in blender (or small bowl of food processor) and blend until a paste.
3. Add tahini and blend until well combined. If too thick to blend, add water 1 TBSP at a time until sauce loosens up.
4. Sauce should be dip-like (versus paste-like)

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