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Lemon tahini yoghurt sauce
Serve this delicious sauce with falafel pittas or with fresh vegetables. Best if made a few hours in advance, but it can be served immediately. I chop the garlic, and let it rest for 5 to 10 minutes before adding the remaining ingredients. This increases the amount of allicin, a compound shown to have antibacterial, antifungal, antiviral, and antiprotozoal activity.
Ingredients
Serves: 4
- 3 to 4 cloves garlic
- 2 heaped tablespoons tahini
- 235g natural yoghurt
- juice and zest of 1 lemon
- 1/2 teaspoon ground cumin
- salt, to taste
Method
Prep:5min ›
Ready in:5min
- Place garlic cloves in a blender or food processor and process to mince. Add the tahini, and process for a further few seconds then add yoghurt, lemon juice and zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish and serve.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
Great recipe. I already made it twice! - 31 May 2015
Delicious as written but can be easily adjusted to your taste. I have made this with shwarma spices and other Middle Eastern seasoning mixes to coordinate with the dish it's used with. A staple around here! Fast, easy, healthful and delicious. - 14 Jun 2018 (Review from Allrecipes US | Canada)