I love tahini and this sauce is one of my favorites. I made it today to drizzle on my falafel sandwich at lunch, but it is very versatile. You can thin it out with some rice vinegar or white wine vinegar and make it a dressing for a salad of romaine, red onion, grape tomatoes and black olives, or simply drizzle it over fish, poultry lamb or vegetables. I love sauteeing zucchini, grape tomatoes, red onion and chickpeas and serving it over brown rice with a healthy amount of this sauce and a sprinkle of scallions.
Although tahini is high cal, it is also full of good fats, calcium and iron.
2 tbls tahini
1 garlic clove, minced
1/2 tsp ground cumin
Pinch of cayenne (optional)
Whisk together first three ingredients. Add lemon juice slowly until desired consistency is reached. I like it thick for falafel sandwiches and thinner for pouring over foods or using as a dressing.
This makes enough for me for 2 falafel sandwiches but I triple it or make even more if I am using it as a sauce for an entree.