Wow, I can’t believe that this tahini series is almost over! It’s amazing how a few simple ingredients completely transform with just a few additional flavors. Over the last couple weeks, we’ve explored plain old lemon tahini sauce, tahini dressing with date syrup, herby yogurt tahini sauce, and today I’ve got one more: extra-savory tahini sauce with cumin, coriander, and crushed garlic. The flavors in this one also work really well with the flavors in the herby yogurt tahini sauce, so feel free to experiment and mix things up. I’ve also included a “recipe” for the above grain bowl, which pairs perfectly with this extra-savory sauce.
extra-savory tahini sauce
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 3 tablespoons water
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 clove garlic, crushed through a press
Whisk everything together until it smooths out into a salad dressing.
freekeh bowl with savory tahini sauce
Make slow roast tomatoes (or sauté mushrooms until they’re deeply golden brown). Boil freekeh in salted water until al dente. Strain and rinse a can of chickpeas. Use a sheet pan to roast some sweet potatoes until golden brown on the outside and fluffy on the inside. Add some leafy greens (kale, Chinese broccoli, etc.) to the sheet pan in the last few minutes of cooking, just so that they wilt. Don’t forget to season everything and use some oil for roasting! Serve together in a bowl and drizzle with extra-savory tahini sauce.
The best way to turn this into an easy weeknight meal is to make a bunch of slow roast tomatoes ahead of time, and then freeze them in bulk. They’re the perfect thing to make this summer, when you find really cheap in-season tomatoes at grocery stores and farmers’ markets. They shrink down to 1/6 their original size, and you can flat-pack them in ziplock bags, so they take up very little freezer space, and they last forever.