Spicy Green tahini sauce
If a tahini yogurt sauce and the Yemeni all-purpose condiment Zhug had a baby, this would be the end result. It has the smooth creaminess of a tahini sauce, the fresh green flavor of mixed herbs, and the spicy kick of chilies, cardamom, and cumin. If you have the time, dry fry the cumin, cardamom, and coriander seeds, then grind with a mortar and pestle or a spice grinder before adding to the food processor. But if you would prefer less fuss, go ahead and start with ground spices (cut the spice measurements in half if you choose to start with ground spices). Either way the end result is ridiculously delicious.
I like this best served over, well, everything actually.
Spicy Green tahini sauce
Tahini yogurt sauce blended with fresh herbs and Mediterranean spices
Ingredients
- 1/4 cup tahini
- 1/2 cup yogurt
- Juice of 1 lemon
- 10 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon cardamom seeds removed from the pod
- 1 teaspoon red chili pepper flakes
- 1/2 cup olive oil
- 1-2 teaspoon salt
- 2-3 cups chopped fresh herbs including a mixture of cilantro, parsley, dill, or basil
Instructions
To make sauce:
- Add all of the ingredients except for the coarsely chopped herbs to the bowl of a blender. Blend until smooth.
- Add the chopped herbs and blend until the herbs are finely chopped.
- This sauce can be made up to three days in advance and stored in the refrigerator.
