RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Tahini Sauce #2- dairy
1-1/2 cups tahini 1-1/2 cups yogurt or buttermilk 1 med. clove crushed garlic 1/2 cup fresh-squeezed lemon 1/4 cup finely minced scallions 1/4 cup finely minced parsley salt to taste dash or two of cayenne dash or two of paprika 1/2 teaspoon ground cumin (or more, to taste) dash or two of tamari Beat well, using a whisk, wooden spoon or even electric mixer. The more you whip it, the thicker it becomes. Follow your own personal designs. Serve at room temperature on hot falafel or vegetables. Serve chilled on salad. Molly Katzen: "The Moosewood Cookbook"
