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Tahini Caper Sauce
Ingredients
⅓
cup
/ 85ml tahini
Zest from 1 lemon
2-3
Tbsp.
freshly squeezed lemon juice
from about half a zested lemon
1
clove
garlic
1
tsp.
dijon mustard
2
tsp.
caper brine
freshly ground black pepper
to taste
¼
tsp.
fine sea salt
2
Tbsp.
warm water, up to 8 Tbsp.
as needed
2
Tbsp.
capers
Directions
To a blender, or a mixing bowl, add all ingredients, blending until smooth. Adding water by the tablespoon as needed to reach desired consistency.
Add capers and pulse until broken up but still have some texture.
Drizzle over bowls, greens, grains, and store leftover sauce in a clean jar in the fridge for up to 5 days.
Notes
Makes about 1 cup / 250ml.
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