GARLIC TAHINI SAUCE

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Garlic Tahini Sauce image

Many sauces complement roasted cauliflower; this one, from Martha Rose Shulman, is included in her recipe for roasted broccoli. As a matter of inspiration, it comes full circle: Ms. Shulman says she got the idea from one of her favorite Middle Eastern mezes, in which garlic tahini is served with cauliflower - deep-fried this time, rather than roasted.

Provided by The New York Times

Categories     dips and spreads, side dish

Time 10m

Yield 1 scant cup

Number Of Ingredients 5

1 garlic clove, cut in half, green shoots removed
Salt to taste
1/3 cup sesame tahini
2 to 4 tablespoons fresh lemon juice (more to taste)
Aleppo pepper or red pepper flakes for sprinkling

Steps:

  • In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
  • Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up.
  • Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream or runny yogurt. Taste and adjust salt. Sprinkle in pepper.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 35 grams, Carbohydrate 21 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 291 milligrams, Sugar 1 gram

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