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Recipe

Preserved Lemon Tahini Sauce

Scott Phillips

Yield: Makes 1-1/4 cups

Mild sesame tahini sauce gets a kick of savory flavor from white miso and some briny, pickled notes from preserved lemons. Use as a dip for falafel, or spread on lamb or veggie burgers, or thin the sauce with more lemon juice and use it as a dressing on green salad.

Ingredients

  • 1/2 cup well-stirred tahini
  • 1/4 cup fresh lemon juice; more to taste
  • 2 Tbs. white miso
  • 1 Tbs. chopped preserved lemon
  • 1 medium clove garlic, crushed
  • Kosher salt

Nutritional Information

      Calories (kcal) : 40
      Fat Calories (kcal): 30
      Fat (g): 3
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 2
      Fiber (g): 0
      Sugar (g): 0
      Protein (g): 1

Preparation

  • Purée the tahini, lemon juice, miso, preserved lemon, garlic, 1/4 tsp. salt , and 1/3 cup water in a blender until smooth. Season to taste with more salt or lemon juice. Store in the refrigerator for up to 2weeks.

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