Creamy Tahini Sauce, Three Ways

condiment/spread vegetarian kid-friendly high fiber healthy low cholesterol small plates

Rhoda Boone

Makes about 2 1/2 cups sauce

Source

Ingredients

2 garlic cloves, coarsely chopped

1 teaspoon kosher salt

1 cup tahini

1/2 cup chopped fresh parsley

1/2 cup fresh lemon juice

1/4 cup extra-virgin olive oil

1/4 teaspoon cayenne pepper

2 ripe avocados, cubed

1/2 cup plain Greek yogurt

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon cumin

1 cup coarsely chopped English hothouse cucumber

1/4 cup buttermilk

1/4 cup sour cream

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 cup fresh dill fronds

Method

Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.

Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.

Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.

Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.