This is seriously my new favorite sauce. It’s SO simple and everyone who tastes it is really surprised by how easy and delicious it is. Smooth and exquisite.
Tahini Sauce With Aleppo Pepper
Yields: 2 cups tahini sauce
- ⅔ cup tahini paste
- ⅔ cup water
- 1 ½ small lemons
- 2 cloves garlic
- ½ teaspoon salt
- 4-6 sprigs parsley (blended with other ingredients)
- Sprinkle of Aleppo pepper
Peel garlic and slice lemons in half. Juice lemons into blender.
Combine all ingredients in blender and mix until smooth. If you blend parsley into the sauce, it will be green and have an added boost of antioxidants.
Enjoy with sliced carrots, cucumbers, bell peppers, broccoli, snow peas, or as a sauce for lamb meatballs, roasted eggplant, falafel, in a pita or shawarma. They’re very filling as a snack with roasted garbanzo beans. Mmm…
Keeps well in a sealed container in the fridge for about 5-6 days.
Inspired by Ottolenghi’s Tahini Sauce