Tahini sauces and summer veggies are matches made in heaven. We believe they are anyhow, whether it’s pairing a bright tahini sauce with grilled zucchini or eggplant or tossing salad greens with a zesty, lemon tahini dressing. If you’re late to the tahini game, we hope the following sauces will help you dress your seasonal vegetables. Read below to learn more about how to pair these tahini sauces with summer veggies!
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This lemony tahini sauce is light, fresh, and delectable. Toss in blistered tomatoes and grilled or wine-braised eggplant for a sauce that enhances the vegetables’ flavors. Add in some cooked whole wheat pasta (or zucchini noodles) for a completed dish! It’s also delicious served cold as an alternative to a traditional pasta salad.
Loosely based off of Michael Solomonov’s Green Tehina sauce from the Zahav Cookbook (pg. 53), this dip is extremely fresh and vibrant (both on the plate and tongue). Loaded with fresh herbs like cilantro, parsley, and chives, this sauce is herbaceous and couples so beautifully with an array of vegetables. Toss spring peas, cauliflower, broccoli, and chopped corn in this sauce for a pop of freshness. Recipe below:
- Peel 4-6 garlic cloves and place into a food processor or blender.
- Add 1/2 cup freshly-squeezed lemon juice and 1/8 tsp kosher salt. Blend on high until you have a thick puree. Let mixture sit for 10 minutes.
- Pour the mixture through a fine-mesh strainer over a large mixing bowl and discard the solid pieces.
- Add 1/2 cup Soom Tahini and 1/8 tsp cumin to the strained mixture and place into a food processor or blender and blend.
- Add 1 tbsp ice cold water, one teaspoon at a time to get your desired consistency, and blend.
- Add 1/8 tsp salt, 1/4 cup cilantro leaves, 1/4 cup parsley leaves, and 2 tbsp chives until reaching a creamy green tahini sauce.
- Add additional salt and cumin to taste.
Although it’s a dressing, feel free to thin it out into a sauce. This dressing dances on the tongue thanks to the various flavors that give it spunk! It’s filled with garlic, lemon, dijon mustard, parmesan cheese, Soom Tahini, and just a few other ingredients. Serve it on a crudité platter along with bell peppers, carrots, celery, and cucumbers.
For another herbaceous sauce or dip to accompany veggies, we love this one by Andrea Bemis! Its tahini, parsley, and dill-forward, so if you love all of those things, you’ll absolutely love this sauce! Plus, this recipe calls for 1 tsp honey, but you can sub in Soom Silan if you’re feeling fancy (or if you’re vegan). Make this sauce or dip to serve with buffalo cauliflower bites to ever-so-slightly tone down the punch of heat.
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