Creamy Tahini Sauce, Three Ways Recipe

Creamy Tahini Sauce, Three Ways Recipe

  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon kosher salt
  • 1 cup tahini
  • 1/2 cup chopped fresh parsley
  • 1/2 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon cayenne pepper
  • 2 ripe avocados, cubed
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin
  • 1 cup coarsely chopped English hothouse cucumber
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup fresh dill fronds
  1. 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.
  2. Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
  3. Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
  4. Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.
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