I had been making a sauce like this for years, usually to use as dressing for massaged kale salad in the Fall. When we got back from our honeymoon this September, my husband and I brought with us ghost pepper maple syrup--an ingredient I'd never seen nor tasted before! Spicy and sweet, it tasted wonderful, but we hadn't done much with it yet. A couple months later, I was making dinner one night and I made roasted sweet potato fries, but I wanted to do something more interesting with them. So, I whipped up a ghost pepper maple lemon tahini dipping sauce. It was one of the first recipe experiments I fed to my husband that he really liked, haha!
From then on, I continued making it. Mostly for dipping or drizzling over sweet potatoes, but, I've also spread it on sandwiches and mixed it with cabbage, until we ran out of ghost pepper maple syrup. Now I make it with regular maple syrup and it's just as good! Only less spicy. See recipe for how to add a spicy kick if that's what you're looking for.
I brought this sauce along with roasted vegetables to share at Thanksgiving and it was delicious!
Tahini sauce uses:
Dip for sweet potato fries
Drizzle over roasted sweet potatoes or roasted brussles sprouts
Dressing for massaged kale salad
Spread for wraps and sandwiches
Dressing for cooked or raw shredded cabbage
There are so many possibilities!
RECIPE
Ingredients
3 Tbsp tahini
1 Tbsp olive oil
1 Tbsp lemon juice for dipping sauce; 1 Tbsp + 1 tsp for dressing
1 Tbsp water for dipping sauce; 2 Tbsp for dressing
1 Tbsp maple syrup (or ghost pepper maple syrup if you have it!)
Chili powder to taste (optional)
S/P to taste
Instructions
In a small bowl, whisk together olive oil and tahini.
Whisk in maple syrup and lemon juice. The sauce may start to congeal - don’t worry!
Add water and whisk until sauce comes back together.
Season with salt, pepper, and optional chili powder to taste.
Store in a sealed container in the refrigerator for about 7 days - but I assure you it'll probably be gone before then it's so good!
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