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Yogurt Tahini Sauce

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  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
  Salt To Taste
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 846 Calories from Fat 562

% Daily Value*

Total Fat 63 g96.7%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 63.8 mg21.3%

Sodium 712.4 mg29.7%

Total Carbohydrates 36 g12%

Dietary Fiber 6.7 g26.6%

Sugars 4.2 g

Protein 32 g63.7%

Vitamin A 27.4% Vitamin C 73.4%

Calcium 30.7% Iron 35.9%

*Based on a 2000 Calorie diet


Yogurt Tahini Sauce Recipe