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Active Time
prep: about 10 minutes
When I tasted this sauce in Jerusalem a few years ago, I was reminded of how much I like the earthy taste of sesame tahini and the brightness of parsley—stems and all.
Whip up a batch and toss it with grains and chopped carrots for a colorful salad, blend it with cooked chickpeas for a quick sandwich filling, or spoon it over microwaved kale or steamed broccoli florets set on a bed of brown rice for an entreé.
The amount of garlic you'll need depends upon your taste. I like to start with two cloves and blend in more if needed—keeping in mind that the sauce's favor will be somewhat diluted when mixed with other ingredients.
Refrigerate for up to one week. Thin as needed with additional fresh lemon juice—or water, if you're out of lemon.
Ingredients
makes about 1 cup
Step 1
Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.
Step 2
Place the tahini, parsley, garlic, 4 tablespoons lemon juice, and 2 tablespoons water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. (The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley.) Add the salt and cayenne (if using). Refrigerate until needed, for up to 1 week.
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Reviews (5)
Back to TopGreat recipe. Using it with Halibut Kabobs with a cumin, fennel seed rub. I substituted cilantro for parsley (not a parsley fan, love cilantro). To get the texture and consistency I needed, I used 7 TBS of lemon juice and 5 TBS water... Smoooth and light. Used a mini food processor so as not to lose any due to the volume being prepared
zachtlmd
Bethesda, MD
4/28/2018
Nice flavor - tahini forward, perhaps because I went light on the lemon (just didn't have enough) and did two medium sized garlic cloves. The level of garlic was really nice - you could definitely taste it but it wasn't overpowering. For some reason it separated in the vitamix - not sure why. I added olive oil to no avail (except it never hurts!). So the consistency wasn't a smooth sauce. I tossed some charred broccoli in it with pepperoncini garnish - it came out well. Not sure yet what I'll do with the remainder!
Anonymous
Boston
2/21/2017
use 1/2 tahini. add tbsp olive oil. use 3 tbsp lemon juice, add zest!
elsa_k
6/7/2013
Wonderful! And very good with the Jerusalem chickpea sandwich spread.
cibomiele
Colorado
8/3/2011
This was good, but not 4 forks worthy. If you have made tahini sauce before then this recipe won't exactly blow your mind. If you have never made tahini sauce, just omit the parsley and you have a decent base tahini recipe.
Anonymous
Connecticut
4/18/2010
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