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The sesame seed paste called tahini originated in Persia...
and the earliest mention of the now-trendy ingredient is a 13th century recipe for hummus. And that’s how most Americans eat tahini today. But this simple sauce might change your tahini consumption.
Sometimes called tahini dressing, it’s most often served with the fried chickpea fritters called falafel. And across the Levant, similar sauces may be spooned over the fava bean dish called ful or used as a dip for flatbread. We like to eat it with grilled or roasted vegetables, often with a spicy compliment like the Yemeni green sauce called zhug or North African harissa. And it makes a great dip for potato chips.
Ingredients
For the shopping list
water*
Greek-style yogurt
* if you want a thinner, more pourable sauce, add more water a tablespoon at a time until you reach the desired consistency
From our shop
$8 - Seattle - Washington
$10 - Cao Bằng - Vietnam
* substitute 1 or 2 cloves of finely chopped garlic
$15 - Napa - California
$27 - Tuscany - Italy
$9 - Gossen Island - Norway
Equipment
From the kitchen
Small Mixing Bowl
Measuring Cups
Measuring Spoons
Step 1
Mix 1/2 cup of tahini and 1/4 cup of water together in a bowl until the water has been completely absorbed and the tahini has thickened. Stir in 1/2 teaspoon of garlic, 1 tablespoon of vinegar, and 2 tablespoons of olive oil, then add 1/4 cup of yogurt and stir until blended. Taste and add salt as needed. Store into the refrigerator for a week or so.
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