Tahini-Parsley Sauce

 From Jane Brody’s Good Food Book

Good with crudités, fried fish, broiled meat, bread, fingers…


2/3 c. tahini (Middle Eastern sesame paste)

3 cloves garlic, crushed or minced

2/3 c. fresh lemon juice

¼ c. water

pinch salt, if desired

1 c. finely chopped parsley


1.      In a medium bowl, beat the tahini smooth. Add the garlic, lemon juice, water, and salt, and beat until the texture is thick and creamlike. If desired, thin the sauce with additional water.

2.      Stir in the chopped parsley.