I like to serve this sauce over sauteed broccolini or roasted vegetables. Any leftovers get drizzled over leafy green salads or scooped up with homemade bread.
~Kasbah Bab Ourika, Atlas Mountains, Morroco~
zesty turmeric tahini dressing
Recipe from Amy Chaplin’s – Whole Food Cooking Every Day.
makes 1½ cups
preparation time 15 minutes
ingredients
½ cup/115g tahini
½ cup/100g water
2 Tbsp/22g olive oil
2 Tbsp/25g freshly squeezed lemon juice
½ tsp fine rock salt, plus more to taste
one 4-inch(10cm)/30g piece fresh turmeric, peeled and finely grated (2½ Tbsp)
¼ cup/60g freshly squeezed orange juice
2 Medjool dates, pitted and chopped
¼ tsp cayenne pepper, plus more to taste
preparation
- Combine all the ingredients in a food processor or high-speed blender and blend until smooth.
- Taste and adjust the salt and cayenne to taste.
The colour intensifies as it sits!
Use immediately, or store the sauce in the fridge for 2 – 3 days. Bring to room temperature before using, and add water or orange juice to thin if needed.
note
- If using a high-speed blender, there is no need to grate the turmeric, just roughly chop. Pit the dates and add whole to the blender.
- If you have a particularly runny tahini, reduce the water by half and add more as needed to achieve the desired consistency.
other favourite tahini dressings
anne’s magical sesame-tahini-ginger dressing
