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A Basic Tahini And Two Variations

Yield: 1 Servings

Ingredients and directions for this recipe

1 c Tahini
1 ts Garlic
1/2 ts Salt
1/2 c Lemon juice
1/2 c Water
1/4 ts Cumin
1/2 c Chopped parsley
1 1/4 c Drained yogurt
1 c Cauliflower florets;
-blanched til tender
And cooled
3 Radishes; thinly sliced
3 Long strips Eggplant;
-roasted
4 Italian Roma tomato halves;
-roasted
Zucchini slices; roasted

In a food processor, blend the tahini, garlic, salt, and lemon juice until
the mixture thickens and lightens. Add the water and cumin and blend until
smooth. Divide this sauce into two bowls, (about 1 cup each).

To one of the bowls add the chopped parsley. To the other bowl, add the
yogurt.

Place the florets on a dinner plate and top with the parsley tahini.
Sprinkle the top with radishes.

Serve the roasted vegetables drizzled with the yogurt tahini.

This recipe yields ? servings.

See also:
Previous recipe A Barrel Of Muffins (short Order 12)
Next recipe A Batch Of Bubbles

Or try one of these recipes:
Chinese Barbeque Pork (char Siew)
Moist Towelettes