I’m copying this from A Farmer In the Dell because it was awesome. I used this on brussels sprouts tonight and then the BF just poured some right on his rice. I halved the recipe because it makes a lot and added a splash of white balsamic vinegar (or rice wine would work too) for a little more acid.
If you didn’t check out Mollie Katzen’s recipe for Tahini-Lemon Sauce here it is. I added a few of my own touches and it is delicious!
3/4 cup sesame tahini
juice of one lemon
2 cloves garlic, minced
1 cup water (depending on desired thickness you can use less water or more)
1 tsp salt
minced parsley (about a handful)
a few dashes of cayenne pepper, and a little black pepper
With an emersion blender or food processor mix all ingredients together. Enjoy on salads, sandwiches, pasta, or other veggies. Yummy!
The leftover dressing keeps well in the fridge for about a week.