This is a simple, multi-use sauce I developed a few months ago. I was trying to make a lemon tahini dressing until about halfway through the process when I realized I didn’t have any lemons.
I improvised, and what resulted is now a mainstay in my fridge. As my exam week approaches and my free time diminishes into a grid-like schedule of work, studying and making time for sleep, I find myself incorporating this sauce in at least once meal per day (sometimes more)! I make a batch every Sunday evening and use it all week.
It’s also a healthy choice: most of the moisture of the sauce comes from the red pepper. The tahini (sesame seed paste) adds protein. The addition of raw garlic (a natural antibiotic) helps stave off early spring colds and flu.
The best thing about this recipe is the versatility. It can be used on its own as a dip for vegetables, or in place of mayonnaise on a sandwich or wrap. If you add a little olive oil it can easily be converted to a salad dressing or pasta sauce.
Red Pepper Tahini Sauce
1 red pepper chopped
3 cloves garlic
1 tablespoon soy sauce
1 ¼ cup tahini (plain, don’t use a sauce with other ingredients already added)
pinch black pepper
Blend all ingredients in a high-powered blender (garlic and red pepper on bottom, then add soy sauce and tahini) until smooth.
Store in an airtight jar in the refrigerator until ready to serve.
If you need a slightly less thick sauce (such as for a salad or pasta) take out about three tablespoons of the thick red pepper tahini sauce, add 2-3 tablespoons of olive oil and stir together or blend.