This versatile, dairy-free sauce is creamy and nutty with just a tiny hint of chili heat, so it's a perfect partner for raw and roasted vegetables, flatbreads, grilled chicken, meat, and of course, falafel. It also makes a wonderful sandwich spread. Use the very best tahini that you can find, as the quality makes all the difference in this sauce. Aleppo pepper is a fruity, mildly spicy ground dried chili from the Middle East that's widely available online. If you can't find it, substitute hot sauce such as Tabasco or a little cayenne (but don't sprinkle those on top for serving). The recipe is a Yummly original created by Martha Holmberg.
- 1 cup tahini paste (stir before measuring)
- 1 clove garlic (minced or grated with a Microplane)
- 1/4 cup fresh lemon juice
- 1 cup water (at room temperature)
- 1 1/2 tsp. kosher salt
- 1/8 tsp. aleppo chili pepper (plus more for serving; or use hot sauce such as Tabasco or a little cayenne)
- 1/2 tsp. lemon zest
- Put the tahini in a medium bowl with the garlic. Slowly whisk in lemon juice and about half the water. Continue to add more water, a little bit at a time, until the consistency is very creamy and pourable. You may not need the entire amount of water, or if your tahini is quite stiff, you may need a few drops more.
- Whisk in salt, 1/8 tsp. Aleppo pepper, and lemon zest. Taste for seasoning, adding more salt, Aleppo pepper, or lemon juice to taste. Store tightly covered in the refrigerator for up to 5 days. Serve with a sprinkling of more Aleppo pepper on top if you like.
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|Calories170Calories from Fat130
|% DAILY VALUE
|Calories from Fat130
|% DAILY VALUE
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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