Yield: 1 Servings
|1 \N||Garlic cloves -- crushed|
|½ cup||Raw sesame tahini|
|⅓ cup||Lemon juice|
The thicker sesame tahinis, which are preferable to the runnier ones, usually have a layer of oil on top when you open the jar. Since the objective is to reduce all fats, I pour this oil off rather than stirring it back into the tahini, as is sometimes directed. The product doesn't suffer in the least; it keeps just as well in this slightly drier form and is just as tasty. --Author of The American Vegetarian Cookbook (whose name I can't remember)
This is not a sweet cream; it is savory. Use it in salad dressings and pita sandwiches to replace mayonnaise, on burgers, in sauces where a little savory cream is needed as a thickener and as a binder. Make a batch and keep it in the refrigerator in a covered container.
Blend garlic, tahini, and water on high to turn into paste. Add lemon juice, which will thin paste. Add more water to thicken to desired consistency, then blend in desired seasonings.
Posted on GEnie by J.PRINCE13 [Dale], Wed Sep 16, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 -0500 File