Creamy Tahini Sauce, Three Ways

Ingredients for Creamy Tahini Sauce, Three Ways

• 2 garlic cloves, coarsely chopped

• 1 teaspoon kosher salt

• 1 cup tahini

• 1/2 cup chopped fresh parsley

• 1/2 cup fresh lemon juice

• 60ml extra-virgin olive oil

• 1/4 teaspoons cayenne pepper

• 2 ripe avocados, cubed

• 120ml plain Greek yoghurt

• 2 tablespoons fresh lemon juice

• 1/2 teaspoons kosher salt

• 1/4 teaspoons cumin

• 150g coarsely chopped English hothouse cucumber

• 60ml buttermilk

• 60ml soured cream

• 2 tablespoons fresh lemon juice

• 1/2 teaspoons kosher salt

• 1/4 cup fresh dill fronds

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, yoghurt, lemon juice, salt, cumin, and 120ml 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, soured cream, lemon juice, salt, and 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.