Yogurt Tahini Sauce
|Tahini paste||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Lemon||1⁄2 , juiced|
|Extra virgin olive oil||1 Tablespoon|
|Plain whole milk yogurt||2 Cup (32 tbs)|
|Ground cumin||1 Teaspoon|
|Aleppo pepper/Freshly ground black pepper||1⁄2 Teaspoon|
|Finely chopped parsley||1 Tablespoon (For Garnish)|
In a food processor, blend the tahini paste, lemon juice and olive oil until smooth.
Add the yogurt and blend the mixture thoroughly.
Scrape the tahini sauce into a bowl; stir in the cumin and Aleppo pepper.
Season with salt and garnish with the parsley.