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Recipes
January 2014

The Greenest Tahini Sauce

By Sara DickermanPhotography by Michael Graydon + Nikole Herriot

4.1

(80)

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Michael Graydon + Nikole Herriot

If you leave this on the thicker side, it’s a great crudités dip. Or, thin it and pour onto salad.

Recipe information

  • Total Time

    10 minutes

  • Yield

    makes about 1¾ cups (about 10) Servings

Ingredients

2

cloves garlic, peeled

1

teaspoon kosher salt, plus more

1

bunch watercress, thick stems trimmed

1

cup fresh mint leaves

½

cup fresh flat-leaf parsley leaves

½

cup tahini (sesame seed paste)

2

tablespoons (or more) fresh lemon juice

Need to make a substitution?

Preparation

  1. Step 1

    Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.

    Step 2

    Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.

    Step 3

    Purée watercress, herbs, garlic, tahini, lemon juice, 1 tsp. salt, and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.

    Step 4

    DO AHEAD: Sauce can be made 3 days ahead. Cover and chill. Shake before using.

Nutrition Per Serving

Calories (kcal) 80 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 210
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