Tahini Sauce

Hot summer days call for easy cooling dishes like gazpacho soup or garden-fresh salads. Even Vata constitutions can enjoy raw vegetables this time of year, especially when combined with a nutrition-packed dip like hummus or tahini. This tahini sauce recipe is my latest fave — it's great to have on hand for healthy snacking all season long and it's extremely versatile as a spread, dip, sauce, or dressing.

Tahini Sauce

• 1 c. toasted white (hulled) sesame seeds (toast in dry skillet until lightly golden brown)
• 1/4 c. olive oil
• juice of one small lime (2-3 Tbsp. lime or lemon juice)
• 1/4 c. cold water
• 3-4 garlic cloves, crushed
• 1 heaping Tbsp. minced fresh parsley (or cilantro)
• 1/4 tsp. sea salt (optional)
• 1/2+ tsp. ground cumin

Toast 1 cup white sesame seeds in a dry cast-iron skillet till lightly golden brown. Allow to cool in glass or stainless steel bowl. Once cooled, grind seeds finely in coffee grinder (optional: set aside 1/4 tsp. whole seeds for garnish.) Add 1/4 cup olive oil to ground seeds and stir with fork into a creamy paste (may add more olive oil if needed). Mix in lime juice. Stir in thoroughly 1/4 cup cold water (or more as needed for desired consistency). Mix in grushed garlic, minced parsley or cilantro, cumin, and sea salt. Garnish with a few whole seeds and a fresh herb leaf or two.

Serve with fresh veggies such as slices of red, orange, yellow, purple, and/or green bell peppers. May also serve as a sauce with falafels or on pita sandwiches or apple slices. Thin with water to create a drizzle sauce or salad dressing.

Ayurveda Note: Sesame seeds are pacifying to Vata and Kapha, but can aggravate Pitta.