Yield: Yields 1-1/2 cups.
Use this all-purpose Middle Eastern sauce as a dip for pita or raw vegetables or thin it with olive oil or water and spread over fish before baking.
Ingredients
- 1 cup pine nuts
- 2 small cloves garlic, minced
- 6 Tbs. tahini (sesame seed paste), well stirred
- 4 Tbs. fresh lemon juice; more to taste
- 1 Tbs. olive oil; more to taste
- Salt and freshly ground black pepper to tasteÂ
- Cayenne (optional)
- Chopped fresh flat-leaf parsley or cilantro for garnish
Nutritional Information
- Nutritional Sample Size per 1 Tbs.
- Calories (kcal) : 60
- Fat Calories (kcal): 50
- Fat (g): 6
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 2
- Monounsaturated Fat (g): 2
- Cholesterol (mg): 0
- Sodium (mg): 50
- Carbohydrates (g): 2
- Fiber (g): 1
- Protein (g): 2
Preparation
- In a food processor, purée the nuts and garlic until they form a paste. Add the tahini and 4 Tbs. lemon juice and purée. With the machine running, mix in cold water 1 Tbs. at a time until the sauce is thinned to the consistency of sour cream (you’ll need 1/3 to 1/2 cup water). Add 1 Tbs. olive oil (or more) for a slightly more spreadable consistency. Season with salt and pepper and another 1 to 2 Tbs. lemon juice if you like. If you’d like some heat, add cayenne to taste. This sauce thickens as it sits; add cold water as needed to thin it. Garnish with parsley or cilantro and serve at room temperature.
Related
Reviews
Rate or Review
Reviews
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
What We're Cooking Now
-
Collection17 Ideas for Sunday Grilling
-
CollectionFresh Corn Fast
-
Collection
Summer Gazpacho
-
![]()
CollectionThe Best Culinary Mashups
-
![]()
CollectionChopped Salads, Summer's Perfect Meal
-
![]()
CollectionOur 12 Best Summer Watermelon Recipes
-
![]()
CollectionA Dozen Desserts Inspired By Country Fairs
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review