Tahini Sauce for Vegetarian Burgers
This sauce will keep in the refrigerator for up to a week; try it as a dipping sauce for raw vegetables.
- Yield: Makes 1 cup
Source: Martha Stewart Living, June 1995
- 1/2 cup tahini
- 3 tablespoons fresh lemon juice, or to taste
- 1 clove garlic, finely minced
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
Combine all ingredients in a small bowl; add 5 tablespoons water, and whisk to combine. Cover, and refrigerate until ready to serve.