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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.


  • 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


  • 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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