This sauce will keep in the refrigerator for up to a week; try it as a dipping sauce for raw vegetables.

Martha Stewart Living, June 1995

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a small bowl; add 5 tablespoons water, and whisk to combine. Cover, and refrigerate until ready to serve.

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Reviews (1)

Rating: Unrated
06/10/2013
Almost right :) there's no pepper in Tahini. And if you want you can add a bunch of chopped parsley. But please get a good tahini first, one the is not (sorry..) made in the USA...