Tahini sauce from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes (page 296) by Jenn Louis and Kathleen Squires

  • fresh ginger
  • lemons
  • tahini
  • preserved lemons
  • vegetable oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Preserved lemons".

  • sosayi on April 24, 2018

    Good, quick blender sauce. I liked the addition of preserved lemon and ginger for more complexity. Do make sure to add the oil slowly and don't rush it.

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