Sunday, August 10, 2008

Dill Tahini Sauce

1/2 cup tahini, at room temperature
1/2 cup water, at room temperature
1 clove garlic, chopped coarse
1/4 cup fresh lemon juice (juice of 1 lemon)
2 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp paprika
1/4 tsp salt
1 cup lightly packed fresh dill

Combine all ingredients but the dill in a blender or food processor. Blend until smooth. Add the dill and pulse a few times until the dill is just small green flecks. Serve immediately or refrigerate until ready to use. Bring back to room temperature because it thickens dramatically when cold.

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