(If you are here via Instagram, you can skip the next paragraph and go directly to the more pertinent conversation about our scrumptious tahini sauce).
For the rest of you, just a quick sidebar (that's not in the sidebar) to let you know that I finally broke down and got Circle B Kitchen onto Instagram. 🙄 It feels a little embarrassing to even have to mention this, seeing as how there are dogs, cats and 3-years olds who have their own Instagram accounts. Of course I've known that by doing so we could increase exposure and drive traffic and yadda yadda yadda, but that's never been what this blog is about for me. To me, marketing and social media and advertising have felt very much like business promotion, which is where the Circle B Kitchen parts ways with most other food blogs. This website is my baby. It's not a business, and it was never conceived to be so. It began as a place where I could organize my recipes and share my 45-odd (yes, odd!) years of culinary experience with anyone who might be interested. Along the way I taught myself to take photos and discovered how much I love that part of it. All of that to say I never felt like I needed or wanted to add Instagram to my already- hectic life, but enough folks who I love and trust have encouraged me to do just that, and I finally took the plunge and it's been fun! So I'm inviting you to...
Now, about this tahini sauce...
I don't know about you, but I'm always on the lookout for scrumptious, easy sauces to dress up our weekday meals. And this one has sort of stolen our hearts. I came across a couple of different versions of it recently and took what I deemed to be the best of each to create it, and now we're deep into tahini sauce love.
Granted, I'm prone to put tahini in just about anything, but especially so since I got my much-beloved copy of Adeena Sussman's little Short Stack book completely devoted to the topic.
This particular recipe doesn't appear in her book, but I totally believe she would approve. There aren't a lot of ingredients to fuss around with and it's all done in the food processor (or blender) so it comes together super fast.
I try to keep these ingredients on hand at all times for such moments when it feels like my roasted (or grilled) salmon needs a little sauce-y bling. Or like when last night's grilled chicken skewers got a bit of an upgrade with a drizzle of the stuff and it all turned out eye-poppingly amazing!! There really is very little I can think of that wouldn't be made that much better with a little of this drizzled over the top.
I could have taken a better photo of those delicious skewers of perfectly grilled chicken, but you'll just have to trust me on this one... we will always and forever serve them with our Herb-y Tahini Sauce. Here's the recipe...
Herb-y Tahini Sauce
2 cloves garlic, peeled and quartered
3/4 cup packed Italian parsley
1/2 cup packed cilantro
5 to 8 tablespoons water
1/2 cup tahini paste
2 green onions, roughly chopped
3 to 4 tablespoons fresh squeezed lemon or lime juice
Salt to taste
Cayenne pepper to taste (optional)
1. Place the garlic, parsley and cilantro into a small food processor, and pulse a few times until it's minced pretty finely.
2 Add the remaining ingredients and puree until smooth. The sauce should be a little thinner than mayonnaise; if it is too thick to pour, gradually stir in more lemon juice or water, depending on how tart you would like the sauce. Taste, and add more salt or lemon juice if desired. Add cayenne pepper to taste, or serve the sauce with cayenne sprinkled on top.
3. The sauce thickens when refrigerated. Just before serving, if necessary, stir in more water by teaspoons to bring the sauce back to the consistency you like.