This is a delicious recipe that make you want to dip everything into it from tortilla chips, to fresh vegetables, toast wedges, warm pita bread, dolmades and falafel. It’s also great as a salad dressing. If you are allergic to sesame, this is a recipe you want to avoid because tahini is made from ground hulled sesame seeds.
Ingredients
3 to 4 large cloves of garlic
1/4 cup freshly squeezed lemon juice
1/2 cup sesami tahini
1/2 tea sea salt
5 to 6 tablespoons of ice cold water, as needed to thin the sauce
Optional: 1/2 tea cumin powder or a dash of turmeric.
Garnish with either chopped chives, paprika (or chili powder if you like it spicy)
Directions
Whisk everything together, and whisk for about a minute. At first it will be kind of thick, but then it will start to thin out. If you want it thinner, add more water. You can certainly use a mini food processor if you’d like. Garnish with paprika or chili powder. When you’re making this, feel free to adjust your flavors as desired, for example, if you don’t like garlic, leave it out, or just use 1 clove instead of 4. Also, if you like a brighter flavor, you can add more lemon juice. If you’re feeling a bit bold, add some turmeric or the cumin which I’ve listed as “optional.” Serve cold.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
