CREAMY TAHINI SAUCE, THREE WAYS

Creamy Tahini Sauce, Three Ways image

Provided by Rhoda Boone

Yield Makes about 2 1/2 cups sauce

Number Of Ingredients 21

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For the Creamy Tahini Sauce:
2 garlic cloves, coarsely chopped
1 teaspoon kosher salt
1 cup tahini
1/2 cup chopped fresh parsley
1/2 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
For the Creamy Tahini Dip with Avocado:
2 ripe avocados, cubed
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon cumin
For the Creamy Tahini Dressing with Cucumber and Dill:
1 cup coarsely chopped English hothouse cucumber
1/4 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 cup fresh dill fronds

Steps:

Make the Creamy Tahini Sauce:
Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
For the Creamy Tahini Dip with Avocado:
Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
For the Creamy Tahini Dressing with Cucumber and Dill:
Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
Do Ahead
Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.