Fiery Green Tahini Sauce Food

FIERY GREEN TAHINI SAUCE

Steps:

• Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around 1/2 cup. Add chiles, garlic, parsley, oil, and 1/3 cup cold water and blend on high speed until smooth and very green.
• Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.
• Do ahead: Sauce can be made 3 days ahead. Cover and chill.

THE GREENEST TAHINI SAUCE

Steps:

• Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.
• Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.
• Purée watercress, herbs, garlic, tahini, lemon juice, 1 teaspoon salt, and 3/4 cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.
• DO AHEAD: Sauce can be made 3 days ahead. Cover and chill. Shake before using.

GREEN TAHINI SAUCE

Steps:

• In a food processor, pulse garlic a few times to mince; add parsley and cilantro and pulse to chop.
• Add 1/4 cup water and puree mixture (if it is not enough volume to puree you can add a tablespoon of water or a spoonful of the tahini paste).
• Place the tahini paste in a bowl and stir in the puree, 2 tablespoons lemon juice and 1 tablespoon water; it should be thinner than mayonnaise, if not, add more lemon juice or water (depending on how tart you want it).
• Taste and add salt or more lemon juice; sprinkle with cayenne pepper if desired.
• NOTE: This sauce will thicken when refrigerated, so you may wish to stir in a little water to thin out.

SPICED GREEN TAHINI SAUCE

Steps:

• Pulse garlic, cilantro, parsley, cumin, fenugreek, and 2 teaspoons salt in a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick and gray).
• With motor running, gradually drizzle in 3/4 cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.