Use this dressing for Steamed Broccoli and Squash with Tahini Sauce (or any greens). It is also delicious simply drizzled over cooked salmon, tofu, or chicken breast.
Photography: Bryan Gardner
Whole Living, January/February January/February 2012
- 1/2 cup tahini
- Grated zest and juice of 1 lemon
- 1 tablespoon olive oil
- 1 chopped garlic clove
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Coarse salt
- In a food processor, puree tahini, lemon zest and juice, olive oil, garlic, cumin, paprika, and 3/4 cup water until smooth. Season with salt.
Store sauce in an airtight container in the fridge for up to 1 week.
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