Shared by Amy Zitelman
Turmeric Tahini SauceYield: About 2 cups
This recipe was shared by Amy Zitelman. Read more about her family in "How the Soom Sisters Continue a Family Tradition of Working in the Food Industry" and her recipes for chicken with turmeric tahini, chickpeas, and onions and tahini carrot cake.
- 3 garlic cloves, minced with coarse sea salt
- ¼ cup freshly squeezed lemon juice
- 1 cup premium tahini paste
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ cup ice-cold water
Combine the garlic and lemon juice in a medium bowl. Let it sit for 1 to 2 minutes.
Whisk the tahini, turmeric, cumin, and coriander into the garlic mixture until just combined. Don’t worry if it gets thick and grainy. Whisk in the water, ¼ cup at a time, until the sauce is smooth and creamy. It should be the consistency of a creamy salad dressing, like ranch.
Store in a closed container in the refrigerator for up to 3 days.
Reprinted with permission from “The Tahini Table” by Amy Zitelman, Agate Publishing, November 2020.