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Lemon Tahini Sauce

Category: Spreads/Sauces/Dips

Difficulty: Easy

Prep Time: 20 minutes  

Cook Time: 10 minutes  

Servings: 1 Cup

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1/2 cup tahini
1/4 cup lemon juice
2 tsp lemon zest
2 garlic cloves, minced
1/2 tsp salt
2 tsp ground cumin
1/4 cup water, or more depending on desired use
1/4 cup parsley leaves, chopped
1 tbsp lemon verbena*, chopped
1/4 tsp paprika


Place tahini, lemon juice and zest, garlic, salt, and cumin in blender and pulse to combine.
With motor running, slowly drizzle in water until desired thickness is achieved.

Pour into bowl and stir in parsley, lemon verbena, and smoked paprika, if using.

Store in airtight container in refrigerator until ready to use.
* Lemon verbena, sometimes called vervain, is generally acknowledged to be the most strongly scented and intense of the lemon scented plants.

This sauce is wonderfully versatile. Depending on how thin you choose to make it, this sauce is fantastic as a sandwich spread; drizzled over roasted vegetables, chicken, or salmon; as a dip; or even as a dressing over a salad of mixed baby greens.

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!