1/4 cup tahini
1/4 olive oil
1 teaspoon miso (optional)
3 cloves garlic
generous pinch of salt (to taste)
1/2 cup water
How easy is this? Add all ingredients to the blender. Hit blend.
File this one under: the basics.
This sauce has been a standby of mine many times during the phase of simplicity that directly follows a time of lackadaisical eating habits (read: the holidays). With some brown rice or quinoa in your pantry, and any steamed vegetableâ€”in this case, purple kaleâ€”the sauce ever so simply elevates and delights what would be an underwhelming meal. It’s incredibly quick to make, has a bold, nutty flavor, and tahini happens to be packed with B-vitamins. This sauce is versatileâ€”don’t be afraid to use it as a dip for your vegetable crudites or mixed in with some sauteed vegetables and warm rice noodles. (sub 1/2 creamy peanut butter for 1/2 the tahini and add 1 teaspoon grated ginger for an especially flavorful and less bitter tahini sauce).