Tahini Yogurt Sauce
16 people added this to their Recipe Box
This recipe makes 22 1 tbsp (15 ml) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 ml) : about | - |
| cal | 3434 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 2 g2g carb |
| fibre | 00 fibre |
| chol | 2 mg2mg chol |
| sodium | 37 mg37mg sodium |
| potassium | 38 mg38mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 22 iron |
| vit A | 11 vit A |
| vit C | 22 vit C |
| folate | 22 folate |
Ingredients
- 1 cup Balkan-style plain yogurt 1 cup Balkan-style plain yogurt
- 1/4 cup tahini 1/4 cup tahini
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
- 2 tbsp warm water 2 tbsp warm water
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 2 tsp lemon juice 2 tsp lemon juice
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
Preparation
In bowl, whisk together yogurt, tahini, parsley, water, oil, lemon juice, salt and pepper until smooth. (Make-ahead: Cover and refrigerate for up to 3 days.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Condiments/sauces; Yogurt; Parsley; Olive oil; Make-Ahead; 100 calories;
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