I like to serve this sauce over sauteed broccolini or roasted vegetables. Any leftovers gets drizzled over leafy green salads or scooped up with home-made 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
1. Combine all the ingredients in a food processor or high-speed blender and blend until smooth.
2. 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 up to 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 particular runny tahini, reduce the water by half and add more as needed to achieve the desired consistency.
