Editor's note: Use this recipe to make Rawia Bishara's Brussels Sprouts with Panko .
Ingredients
1 1/2 cups tahini (sesame paste)
3 to 4 cloves garlic, crushed
Juice of 5 lemons or to taste (about 1 cup)
1 teaspoon sea salt
Chopped parsley for garnish
Directions
In the bowl of a food processor, combine the tahini, garlic, lemon juice and salt and process on low speed for 2 minutes or until thoroughly incorporated. Turn the speed to high and blend until the tahini mixture begins to whiten. Gradually add up to 1/2 cup water until the mixture reaches the desired consistency.
Transfer the sauce to a serving bowl and garnish with the parsley. Leftover tahini sauce can be stored, tightly covered in the refrigerator, for up to 2 weeks.
