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Tahini Caper Sauce

Ingredients

  • 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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