Author: Lily Mazzarella
Put some sauce on it!
You’ll have to forgive the word mash-up. This super-savory, fiber and protein-rich riff on traditional tahini sauce is worth it. The sesame seeds in the tahini are a great source of calcium, and the hemp seeds provide a substantial amount of anti-inflammatory omega-3 essential fatty acids.
This dressing/sauce could be a meal unto itself, and adds instant tooth to plain steamed/grilled veggies or quinoa. And, tahini is a traditional accompaniment to simple grilled meats for a reason!
½ c organic tahini paste
½ c organic shelled hemp seeds (aka “hemp hearts”)
1 c filtered water
1/8 preserved lemon, with peel, chopped (I implore you to make a batch of these. Your culinary life will instantly improve! (here’s our recipe)
1 tsp fresh lemon juice
1 garlic clove, chopped (optional—I make it without)
Salt and Freshly ground black pepper to taste. Preserved lemons are salty, so watch out!
Place in mason jar and blend until smooth and creamy with a hand blender. Feel free to use your blender or Vitamix—but this way you already have your sauce in a storage jar!
- Use more water for a thinner, salad-dressing like consistency. This sauce thickens when cold.
- Use more lemon juice if you’re a lover of things tart.
- If you’ve already done an elimination diet and know your body does well with nightshades, add 1/4 tsp cayenne (or more) for a kick. This sauce also blends beautifully with hot sauces. Hot peppers are especially dirty in terms of pesticides/chemicals, so opt for growing your own—or, my favorite, Arizona Pepper’s Organic Harvest hot sauces, available at Whole Foods.