Low Iodine Tahini Yogurt Sauce with Lemon & Garlic
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Learn more →Ingredients
6 servings
- ½ cup tahini, well-stirred
- ½ cup plain whole-milk yogurt
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 1 small garlic clove, finely grated
- 1 tbsp extra virgin olive oil
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 2–4 tbsp cold water, as needed
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- pinch of red pepper flakes (optional)
Instructions
- 1
In a medium mixing bowl, whisk together the tahini, yogurt, lemon juice, lemon zest, grated garlic, olive oil, turmeric, cumin, and salt until smooth and fully combined.
- 2
Add cold water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — about 2 to 4 tablespoons total. The sauce will seize and thicken when the lemon juice first hits the tahini; keep whisking and adding water and it will loosen into a smooth, creamy consistency.
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