Rich, savory, lemony, and satisfying, this tahini sauce hits the spot every time. The most important thing is to start out with the very best pure tahini paste, preferably one imported from Israel or another Middle Eastern country. Better yet, make your own. Tahini may have a lot of calories, but a little goes a long way.
Makes 2½ cups
Combine the lemon juice, garlic, salt, and pepper in a blender or food processor and blend on high until the garlic is finely chopped. Stop the blender, add the tahini and half the parsley, then blend on high, adding the water in a slow stream, until the sauce is smooth and almost doubled in volume, 1 to 2 minutes. Stop the blender, add the remaining parsley, and blend until the parsley is finely chopped but still visible, about 15 seconds, adding more water by the tablespoonful if necessary. Taste and add more lemon juice, if desired.
Tip Raw tahini, or pure sesame paste, can be found in many supermarkets, at specialty and gourmet stores, or online at Kalustyans.com.
Makes 2 cups
Combine the sesame seeds and oil in a blender or food processor and blend until smooth, 2 to 3 minutes, scraping down the sides as necessary. Tahini can be stored, refrigerated in an airtight container, for up to 1 month; stir before using.