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Fiery Green Tahini Sauce

Fiery Green Tahini Sauce

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This is the condiment version of those summer sandals you want to wear with everything. This tahini sauce recipe goes with sandwiches, crunchy vegetables, and chips.


  • ¼ cup extra-virgin olive oil

Recipe Preparation

  • Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around ½ cup. Add chiles, garlic, parsley, oil, and ⅓ cup cold water and blend on high speed until smooth and very green.

  • Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.

  • Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

Reviews SectionI made this with jalapenos instead of serranos (I had a bunch to use up), and roasted them first, removing the skins. Served it on a grilled pizza topped with eggplant, onions, bell peppers, and ground beef, all topped with spring greens. So yum!AnonymousNew Jersey 07/07/19

Sabich: Meze-Style, A Perfect Share

It&rsquos easy to see why sabich has a huge, homeland fan base in Israel. Packed in pita, this is a hand-held flavor bomb. It&rsquos also great meze-style for sharing with friends and family, starring hot mango chutney, tahini sauce, fried eggplant, tomatoes, cucumber, and eggs. And of course, we add some fresh serrano peppers for that touch of spiciness.

At first glance, you might think sabich is just another riff on an egg and salad sandwich. What&rsquos so special about that? You just swap slices from a loaf for pita bread, right? Well, that would be a fair assessment if it weren&rsquot for two totally transforming additions. Amba chutney and tahini sauce. Then you&rsquore talking sabich. And it&rsquos very special indeed.

This extra-smooth take on guac has a touch of sour cream, apple cider vinegar, and olive oil.

Like many of our favorite dip recipes, this one is seriously simple. But it's worth it to go to the extra effort of making homemade zaɺtar.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Green tahini

My green tahini is a take on the classic tahini – which is whiter in colour – and is used as a dressing, dip or a complement to hummus. The addition of more herbs in my version gives it a vibrant green colour, as well as a grassier flavour and fragrance that works well with many dishes.


Skill level


  • 2 cups coriander leaves, roughly chopped
  • 125 ml (½ cup) lemon juice
  • 2 garlic cloves, peeled
  • 90 g (⅓ cup) tahini
  • 1 tsp sea salt flakes

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a food processor, blend the coriander with 100 ml water until you have a smooth green paste don’t overblend as the coriander will go black. Add the lemon juice, garlic and tahini and blend until smooth. Stir through the sea salt flakes.

Recipe and image from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books, $49.99, hbk).

Ways to adapt my Green Sauce

This is your sauce! It isn't a strict recipe. Feel free to adapt it to suit your own taste, preferences and whatever ingredients you have available.

  • some fresh, ripe avocado
  • a dollop or two of coconut cream
  • tahini or cashew butter instead of the miso
  • some of my vegan feta cheese, either blended in or crumbled and stirred through
  • different nuts. Walnuts or pistachios would be great.
  • seeds. Switch the nuts for toasted pumpkin seeds, sunflower seeds or pine nuts
  • switch up the spices. Cumin would make a lovely addition.

And if you're really into sauces you might want to check out my:

Subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too. Also, be sure to check out my cookbook Vegan Comfort Cooking for even more recipes!

Table of Contents

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    • Roasted Red Cabbage and Red Quinoa
    • Blueberry Cabbage Juice
    • Cabbage Lentil Soup
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    The start of the Tokyo Summer Olympics are exactly 100 days away! Helping us count down to the monumental event is chef Candice Kumai, author of "Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit." She is sharing a few of her favorite noodle recipes to enjoy a taste of Tokyo right at home: cold noodles with a ponzu-ginger vinaigrette, spicy miso ramen and fiery soba noodles with shrimp.

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    Fresh Cold Noodle Bowl with Ponzu Vinaigrette (Hiyashi Chūka)

    Mom never ceases to amaze me. She's always got so many new recipes to share with me, and when I'm visiting back home in California, she goes all out to make me my favorite foods. One particularly hot summer day, she taught me how to make this dish. This very popular Japanese cold noodle dish is light, simple, flavorful and absolutely delicious. I enjoy it year-round, and you will, too!

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    Now that spring is here, it is a wonderful time to take advantage of all the amazing fresh produce coming available. One of my favorite ways to enjoy seasonal fruits and veggies is in a large salad like this Citrus & Beet Salad with Fiery Avocado-Tahini Dressing. When we load up our plates with a variety of plant foods we are essentially giving ourselves some of the greatest gifts on earth. The gifts of health and healing and beauty!

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    Watch the video: Fete Flammer Live fra Grønn Sone (August 2022).