Marcus Nilsson
If you don’t have both spices, it’s okay to omit one or the other.
Recipe information
Yield
8 Servings
Ingredients
3
garlic cloves, crushed
¾
cup coarsely chopped fresh cilantro
¾
cup coarsely chopped fresh parsley
1
teaspoon ground cumin
1
teaspoon ground fenugreek
2
teaspoons kosher salt, plus more
1
cup tahini
¼
cup fresh lemon juice
Need to make a substitution?
Preparation
Step 1
Pulse garlic, cilantro, parsley, cumin, fenugreek, and 2 tsp. salt in a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick and gray).
Step 2
With motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
Step 3
Do Ahead: Sauce can be made 6 hours ahead. Store tightly covered at room temperature.
Nutrition Per Serving
Calories (kcal) 190 Fat (g) 16 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 2 Total Sugars (g) 0 Protein (g) 6 Sodium (mg) 500