Creamy Tahini Sauce

Makes 3/4 cup

It sounds a bit crazy, but I’ve found that tahini varies wildly in flavor depending on the brand. I’m perplexed by this because it’s just ground sesame seeds, so my guess is it matters where the paste is made, and where the sesame seeds are from, maybe? Some brands are too harsh, and have a bitter after taste. The ones I prefer are creamier, and more nuanced in their flavor. In recipes like this one, where the tahini is the main ingredient, it will definitely affect the final taste. This recipe was tested using Al Wadi tahini. I also like the Sahadi’s brand sold at their store on Atlantic Avenue here in Brooklyn.

1/4 cup (60 grams) tahini paste

1/2 cup (150 grams) plain Greek yogurt

Small garlic clove

Generous pinch of salt

1/4 teaspoon ground coriander

1/4 cup freshly squeezed lemon juice (a medium, juicy lemon worked for me)

Handful of flat-leaf parsley, chopped

Add everything, except for the fresh chopped cilantro, to the bowl of a blender. Blend until smooth, and well mixed. Pour the dressing into a serving bowl, or container if not using immediately. Stir in the cilantro. Let the dressing sit for a few minutes so the flavors can meld, or store in the fridge for up to four days.

A big thanks to Tori Avey for a falafel recipe that finally worked! Get the recipe here.