Another dressing I made for last month’s Daring Cooks challenge… but forgot to post! And yes, I’m late for this month’s, but I’m hoping to get it done soon! Disorganisation is the theme of my week.
This tahini sauce goes beautifully on salad, in a wrap, drizzled over falafels and roasted vegetables or as a dip. It’s high in protein, smooth and creamy and full of flavour.
The consistency you get after you add the lemon juice and olive oil will depend very much on the tahini you use – mine listed sesame seeds as the only ingredient, no emulsifiers, so when I added the lemon juice it became very thick. If you use one with added ingredients, you may not need as much yoghurt, so don’t add it all at once.
1/2 cup tahini
2 large gloves garlic, crushed
1 tsp sea salt
1/2 cup lemon juice (2 medium lemons)
2 tbsp olive oil
180g (3/4 cup) Greek yoghurt
1 tsp finely chopped parsley
Whisk together garlic, tahini and salt.
Whisk in lemon juice, then olive oil. Whisk in yoghurt by spoonfuls until you have the desired consistency.
Stir in parsley.
Serve immediately or refrigerate – it will keep in an airtight container for about a week.