I am very addicted to this sauce recently. Since I got myself a jar of Lebanese Tahini a month ago, I must have made this sauce three or four times. It goes on almost everything. Superbly with roasted veggies (aubergines and sweet peppers are my favorites), as a party dip, sandwich condiment, or on grilled meat. Everyone who tastes this sauce loves it immediately. Looks like my initial worry of Tahini sitting for too long on the shelf is unwarranted after all.
My way of preparing Tahini yogurt sauce is based on Yotam Ottolenghi's recipe. Ottolenghi is a fabulous chef and a genius in creating vegetable dishes which makes every carnivore drool. He has a column in Guardian which I follow faithfully. I highly recommend anyone to start from there before deciding buying his books. And you won't regret buying his books as they are truly wonderful.
Tahini yogurt sauce
adapted from Yotam Ottolenghi (scroll down to Honey Roasted Carrots recipe)
- 3 tablespoons of Tahini
- 1 clove of garlic, finely grated
- 1 cup of Greek yogurt
- Juice from one medium lemon
- 1/4 teaspoon of coarse sea salt
Stir everything in a bowl until fully mixed. This sauce benefits resting for 30 minutes in the fridge but can be used straight away.
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