Saturday, September 09, 2006

Sesame Tahini Sauce

from Amy Weitzman

3/4 cup tahini (sesame paste) (Marantha Roasted Sesame Tahini is a good brand)
1/4 cup olive oil
1/2 cup water
1/4-1/2 teaspoon salt, more if needed
1/4 cup strained fresh lemon juice, , or more to taste
2-4 cloves garlic, minced
pinch of cayenne pepper
1/4 teaspoon ground cumin (optional)
1 can of chick-peas, drained and rinsed

Place the tahini sauce, olive oil, and water in the food processor and process until blended.

Add the salt, lemon juice, garlic, cayenne and cumin, and process until smooth.

Add the chick-peas and blend again to incorporate them.

Taste and add more salt, lemon juice and cayenne if you like.

If the sauce is too thick, stir in more water, 1 tablespoon at a time.

Serve cool or at room temperature.

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