KCB 11.8: Tahini sauce
Tahini Sauce
Tahini is a paste made from the finely ground seeds of the sesame plant, Sesamum indicum. It is cream or cream-gray in colour and has the texture, though not the taste, of runny peanut butter. In the Levant, tahini is used as a basis for various salad dressings and to flavour the famous hummus, or chick pea puree, which I have also included in this book. Here is an ultra-simple but delicious tahini sauce which can be served with fresh Middle Eastern breads and any of the following mezze or Middle Eastern hors d'oeuvres: slices of cucumber, lemon wedges, fresh raw cauliflower pieces, chunks of carrot, celery, lettuce leaves, tomato pieces, olives, nuts, or chickpeas.
• PREPARATION TIME: A few minutes
• YIELD: Enough for 6-8 persons
• YIELD: Enough for 6-8 persons
• 1 cup (250 ml) tahini
• 1/2 teaspoon (2 ml) ground cumin
• 1/2 cup (125 ml) fresh lemon juice
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) finely chopped fresh parsley
• 1/2 teaspoon (2 ml) ground cumin
• 1/2 cup (125 ml) fresh lemon juice
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) finely chopped fresh parsley
1. Combine all the ingredients (reserving half the parsley) with the aid of a food processor or blender. The sauce should resemble mayonnaise in consistency. Add a little water if required.
2. Pour the sauce into a serving bowl and garnish it with the reserved parsley. Serve at room temperature.
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