Lemon Tahini Sauce

This sauce is wonderfully versatile. Depending on how thin you choose to make it, this sauce is fantastic as a sandwich spread; drizzled over roasted vegetables, chicken, or salmon; as a dip; or even as a dressing over a salad of mixed baby greens.

1/2 cup (125 mL) tahini (sesame seed paste)
1/4 cup (60 mL) lemon juice
2 tsp (10 mL) lemon zest
2 garlic cloves, minced
1/2 tsp (2 mL) salt
2 tsp (10 mL) ground cumin
1/4 cup (60 mL) water, or more depending on desired use
1/4 cup (60 mL) parsley leaves, chopped
1 Tbsp (15 mL) lemon verbena, chopped (optional)
1/4 tsp (1 mL) sweet smoked paprika (optional)

Place tahini, lemon juice and zest, garlic, salt, and cumin in blender and pulse to combine. With motor running, slowly drizzle in water until desired thickness is achieved.

Pour into bowl and stir in parsley, lemon verbena, and smoked paprika, if using.

Store in airtight container in refrigerator until ready to use.

Makes 1 cup (250 mL).

A 2 Tbsp (30 mL) serving contains: 90 calories; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 5 g carbohydrates; 2 g fibre; 157 mg sodium

from "The Delicious Benefits of Lemons", alive #355, May 2012