Yogurt Tahini Sauce
Servings: 1 heaping cup
- 1 cup (250 grams) Greek yogurt sub unsweetened and unflavored non-dairy yogurt
- 3 tablespoons (45 grams) tahini
- 2 tablespoons (30 grams) lemon juice
- 1 clove garlic grated
- ½ teaspoon ground cumin
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 3 tablespoons (45 grams) water add more or less depending on your desired consistency
- In a small bowl, add 1 cup Greek yogurt, 3 tablespoons tahini, 2 tablespoons lemon juice, 1 clove garlic (grated), ½ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon black pepper, and 3 tablespoons water.
- Whisk until well combined. Taste and adjust for salt and lemon juice. Add more water if you desire a thinner sauce.
- Serve on your favorite salads, grain bowls, roasted or grilled vegetables, stews, soups, curries, as part of an appetizer platter and on most Mediterranean, Middle-Eastern, North African, and Indian-inspired dishes.
Nutritional information is for the one heaping cup of tahini yogurt sauce.
SERVING SUGGESTIONS
Check out the serving suggestions chapter above for many ideas on how to serve this delicious condiment.
GARNISH WITH
Excellent ingredients for sprinkling on top of yogurt tahini sauce are finely chopped fresh parsley, cilantro, and mint, toasted pine nuts, slivered almonds, sumac, za'atar, extra virgin olive oil, and pomegranate seeds.
MAKE AHEAD & STORAGE
Make ahead: you can prep yogurt tahini sauce up to a day or two in advance and keep it ready in the fridge. The sauce will thicken up, so you might need to add some water the day after.
Refrigerator: keep in a bowl wrapped in plastic or in an airtight container for up to 3 days.
Freezer: transfer to a freezer friendly container and freeze for up to 3 months. Thaw slowly in the refrigerator, it'll take about 24 hours.
