Saturday, June 25, 2011

recipe: spicy tahini sauce

the falafel truth
Everyone really liked the sauce I used on my falafel at the bean cookoff, so I thought I'd try and put the recipe down. It was sort of slapdash so the quantities are more of a guess than anything, just adjust things to your own tastes.

-3 tbsp tahini
-2 tbsp milder, thick hot sauce
-a few drops of a stronger, thin hot sauce (I used Frank's Red Hot)
-1 tbsp aioli garlic mustard ***see notes below
-pinch each of cumin, cayenne, and chili powder
-1/4 tsp sea salt
-juice from half a lemon
-a bit of olive oil
-3-4 tbsp of water

for the aioli mustard:
I had a jar of this in the fridge I wanted to use but it wasn't vegan, so I adapted my own. Mix together the following (this will obviously make a little more than you need for the sauce, but extra isn't a bad thing):
-2 tbsp yellow or dijon mustard
-1 tbsp Veganaise
-1 clove of garlic, pressed
-a pinch each of turmeric and garlic salt

Mix together everything but the water, and taste it to make sure it's spiced to your tastes (if it's too spicy, add a bit more tahini and olive oil). Then add water until it reaches the consistency you want. This is good as a sandwich spread, dip, or topping for stir-fry, etc. Enjoy!

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