It's been over a year since I posted that recipe, I think! Anyway, here it is again:

Tahini-Lemon Sauce
2/3 cup tahini
2/3 cup yogurt
1 clove garlic, crushed
1/3 cup lemon juice
3 green onions, coarsely chopped
1/3 cup parsley, stems removed
dash of salt
1/8 tsp cayenne (or less, to taste)
1/8 tsp paprika
1/4 teaspoon ground cumin

Put all ingredients in a small food processor and combine until onions and parsley are finely minced. Store in the refrigerator.

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As for your questions about tahini: I recommend buying it in a jar, either plastic or glass, and storing it upside down before opening. This way, the paste will be at the top, and it will be somewhat easier to stir, although I will say that I have to use a knife honer to get enough leverage. After it has been opened, store it in the fridge upside down. If I get too much paste and not enough oil, I add a bit of toasted sesame oil to compensate.

In the past I have bought tahini at a Lebanese market, and I got Tazah brand there, but the last tahini I bought is MaraNatha brand and is made in Oregon. For me, it is easier to stir and seems to be a bit more homogenized. Whatever brand you buy, make sure it is from roasted sesame seeds, which will have a richer flavor. If the container does not say "roasted", it probably isn't.

Thanks for your comments!

Lars

Lars, thanks again for the good suggestions and the great recipe! Next, I will try your hummus recipe (that's why I originally bought the tahini and some dried garbanzo beans, but I haven't gotten around to it yet, because we discovered that we really like Sabra brand hummus).

Sue

I'm trying to imagine what the sauce tastes like - I'm partial to all of the ingredients. Would it be good as a dip for veggies? What else could you use it for?

seagrass

Hi Sue!
I use that brand of tahini all the time. I usually just grab a table knife and "patiently" stir and stir until it all finally mixes up. I know. I know. It's a pain, and trust me, I have to try really hard sometimes to be that patient! LOL! But it's worth it! I'd love to know a better way to mix it, too. I tried Lars' recommendation with the jar kind, and it just didn't work for me. I couldn't get it mixed at all.

Lars, I'm so glad you posted the recipe. I can't wait to try it. It looks wonderful!!! Thank you!

Seagrass, I could easily see it as a dip for veggies. My DD put it on a veggieburger, too.

Deb, good to "see" you again! Now that I know what to expect when I open a can of tahini, I'll be better prepared to deal with it. What do you make with it--hummus?

In case Lars is shy (LOL!) about posting his hummus recipe, I'll repost it in this thread. I think the notes in brackets were comments from Lars, too, but taken from a different post. I'm really getting inspired to make it soon! It would be nice to have some available in the freezer.

Sue

Lars' Hummus (publickman)

Here's my hummus recipe, which I make quite often - you can cut it in half for a smaller batch, but it freezes well, if you think it is too much.

I like Hummus with a strong garlic flavor, and so you may want to use a bit less than I do, but I think it improves the flavor.

Ingredients

1/2 pound (1-1/3 c) dried garbanzo beans, (about 3 to 3-1/2 cups cooked)
1/3 cup lemon juice
3 large cloves of garlic (6 if small)
1/3 cup olive oil (or more, to taste)
1/4 cup toasted sesame seed oil
1/2 cup tahini (toasted, if available)
2 tsp salt
1/8 tsp cayenne
1-1/4 tsp freshly ground black pepper (or to taste)
1-2 tbsp water, if needed

Directions

Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Garbanzos may require about 2 hours to cook, after being soaked, but adding 1/2 tsp baking soda to the cooking water will lessen the time. After cooking, I rinse them twice with cold water.

[Boil 2 minutes with a lot of water. Let the beans rest covered for 1 hour to soak. Drain and rinse. Put in fresh water to boil. Boil at least 1 hour. For 1-1/2 cups dry beans, add 1/4 tsp baking soda to the fresh water. If beans are not tender enough, add another 1/4 tsp baking soda and boil another 1/2 hour. (Baking soda makes the beans more tender.)]

Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time.

It is difficult to find tahini made from toasted sesame seeds, and this is why I add the toasted sesame seed oil. Tahini is easy to find at Middle Eastern markets, and toasted sesame oil is less expensive at Japanese markets.

Sometimes I add kalamata olives, and if so, I reduce the amount of salt. If you always add cumin, you can try adding that last to decide whether you like it better with or without. It's easy to add it later, and for me it ruins it.