Using the distinctive flavor base tahini paste, this sauce works well as a flavor booster to entrees or as a dip for falafels and vegetables. The inclusion of cayenne pepper provides a hint of heat without overwhelming the sauce itself. The amount of water added depends on the desired consistency.
½ c tahini paste
2 cloves roasted garlic
2 T fresh lemon juice
dash kosher salt
pinch cayenne pepper
6-8 T warm water
1 t flat leaf parsley, chopped fine
Place tahini paste, garlic, lemon juice and salt in a food processor, blender or smoothie blender. Pulse to blend. Mix will be very thick. Slowly add 5 tablespoons warm water while processor is running. Stop several times to scrape down bowl. Add additional water until sauce reaches desired consistency. If you are using as a dressing or condiment, more liquid will be needed but keep it thick and creamly.
Pour mix into a small bowl. Add the chopped parsley and stir to combine completely.
Can be stored in refrigerator for up to 1 month.