A wonderful garlicky tangy accompaniment for many middle eastern dishes, especially falafel. Before the water is added this will be a very thick paste, but will thin out to a rich and creamy sauce.
2/3 C tahini
2/3 C freshly squeezed lemon juice
3 cloves of garlic, crushed
Cold water to thin out the sauce (about a 1/4 C)
Salt to taste
Blend together the first three ingredients, then pulse in the water until you reach a creamy consistency. Add in salt to taste.
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