Green Tahini Sauce
Fresh and herby tahini sauce with the green chili warmth and depth of the Shabazi spice blend.
Fresh and herby tahini sauce with the green chili warmth and depth of the Shabazi spice blend.
Condiment
Yield 2 cups
Helen Park
Fresh and herby tahini sauce with the green chili warmth and depth of the Shabazi spice blend.
¾ cup tahini (180g)
½ cup water (125g)
¼ cup parsley leaves
1 clove of garlic (6g)
½ cup lemon juice (125g)
2 scallions, trimmed and cut into 1” pieces
2 tsp Shabazi
1 tsp salt
Add all ingredients to a blender and blend until smooth and fluffy.
This recipe can be made ahead and kept refrigerated for up to 2 weeks.
The sauce may thicken upon refrigeration. Just give it a good stir to make it creamy again or stir in a few drops of water if you prefer it thinner as a dressing.
If you don’t have a blender or a smaller size food processor you can also make this sauce in a bowl with a whisk. Just chop the parsley and scallions and whisk until all ingredients are well mixed and the sauce becomes fluffy. It will still be delicious.
Great as a vinaigrette for a salad, with grilled vegetables or served with roasted fish.
The thick sauce can be served on the side as a dip.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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