LOCATION: Recipes >> Sauces >> Tahini 04
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Tahini 04
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Basic Tahini
1 cup tahini
1 teaspoon garlic
1/2 teaspoon salt
1/2 cup lemon juice
1/2 cup water
1/4 teaspoon cumin
1/2 cup chopped parsley
1 1/4 cups drained yogurt
1 cup cauliflower florets, blanched until tender and cooled
3 radishes, thinly sliced
3 long strips eggplant, roasted
4 Italian roma tomato halves, roasted
zucchini slices, roasted
In a food processor, blend the tahini, garlic, salt, and lemon
juice until the mixture thickens and lightens. Add the water and
cumin and blend until smooth. Divide this sauce into two bowls,
(about 1 cup each). To one of the bowls add the chopped parsley.
To the other bowl, add the yogurt. Place the florets on a dinner
plate and top with the parsley tahini. Sprinkle the top with
radishes. Serve the roasted vegetables drizzled with the yogurt
tahini.
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