Creamy Tahini Sauce, Three Ways

Ingredients

• •2 cloves garlic cloves, coarsely chopped
• •1 teaspoon kosher salt
• •1 cup tahini
• •½ cup chopped fresh parsley
• •½ cup fresh lemon juice
• •¼ cup extra-virgin olive oil
• •¼ teaspoon cayenne pepper
• •2 whole ripe avocados, cubed
• •½ cup plain Greek yogurt
• •2 tablespoons fresh lemon juice
• •½ teaspoon kosher salt
• •¼ teaspoon cumin
• •1 cup coarsely chopped English hothouse cucumber
• •¼ cup buttermilk
• •¼ cup sour cream
• •2 tablespoons fresh lemon juice
• •½ teaspoon kosher salt
• •¼ cup fresh dill fronds

Cooking Instructions

1. 1.

   Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.

   10 min

2. 2.

   Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.

   5 min

3. 3.

   Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.

   5 min

4. 4.

   Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.