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A Basic Tahini And Two Variations Recipe

1 c. Tahini
1 tsp Garlic
1/2 tsp Salt
1/2 c. Lemon juice
1/2 c. Water
1/4 tsp Cumin
1/2 c. Minced parsley
11/4 c. Liquid removed yogurt
1 c. Cauliflower florets blanched til tender
and cooled
3 x Radishes thinly sliced
3 x long strips Eggplant roasted
4 x Italian Roma tomato halves roasted
Zucchini slices roasted


In a food processor, blend the tahini, garlic, salt, and lemon juice till the mix thickens and lightens. Add in the water and cumin and blend till smooth. Divide this sauce into two bowls, (about 1 c. each). To one of the bowls add in the minced parsley. To the other bowl, add in the yogurt. Place the florets on a dinner plate and top with the parsley tahini. Sprinkle the top with radishes. Serve the roasted vegetables drizzled with the yogurt tahini.

Source: cookeatshare.com