Spicy Tahini Sauce
Used throughout the Middle East as a dressing for salads, a sauce to drizzle over fish, chicken or vegetables, or as a dip in combination with eggplant or chickpeas, tahini is made from untoasted sesame seeds.
- Yield: Makes 1 cup
Photography: Reed Davis
Source: Martha Stewart Living, October 2000
- 1/2 cup tahini, well stirred
- 1/4 cup freshly squeezed lemon juice
- 1/8 teaspoon paprika
- 1/4 teaspoon coarse salt
Whisk the tahini, lemon juice,1/4 cup water, paprika, and salt in a medium bowl until smooth and combined. This will keep in the refrigerator for two to three days.