Tahini and Preserved Lemon Sauce

Spiced chickpeas, roasted carrots, and steamed baby collards love the sauce

Spiced chickpeas, roasted carrots, and steamed baby collards love the sauce

tahini and preserved lemon sauce recipe

Ingredients:

  • 1/2 cup unsalted sesame tahini (stirred to blend, if needed)

  • 2 teaspoons chopped preserved lemons, seeds removed

  • 4 tablespoons olive oil

  • 1 clove garlic

  • 1/4 teaspoon salt

  • 1 cup or more warm water (to be used as needed)

Instructions:

Mix together all ingredients except water in the blender, scraping down sides as needed. Add a little bit of the water at a time until you reach the consistency desired. The sauce will seize up as you first add liquid, and this is totally normal. Keep adding water until you get the pourable or dippable consistency you like—it’ll most likely be more water than you think, depending on the original consistency of your tahini.