Yield: 24 Servings
|1½ cup||Water; cool|
|1 cup||Fresh lemon juice|
|3 \N||Cloves garlic; (1 tbsp) minced)|
|3 tablespoons||Chopped fresh parsley|
|1 teaspoon||Ground cumin|
|1 pinch||Cayenne pepper|
|\N \N||Salt; to taste|
1. Pour the tahini into a large mixing bowl. Gradually whisk in the water and lemon juice until smooth and creamy.
2. Whisk in the rest of the ingredients and salt to taste. Add additional water,necessary, to achieve the consistency of heavy cream.
Note: This dressing will keep indefinitely, covered and refrigerated Meal Planning *Makes 1-quart. *Per serving, 64 cals, 5⅕ g fat, 14 mg sodium. Nutty flavor. Use like 'butter' on sandwiches. Or add a little to salad dressings.
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@...
Recipe by: Moosewood for a Crowd