Creamy Tahini Sauce, Three Ways

• 2 garlic cloves, coarsely chopped
• 1 teaspoon kosher salt
• 1 cup tahini
• 1/2 cup chopped fresh parsley
• 1/2 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon cayenne pepper
• 2 ripe avocados, cubed
• 1/2 cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cumin
• 1 cup coarsely chopped English hothouse cucumber
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 cup fresh dill fronds

1. Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
2. Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, puree in a blender.
3. Puree cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
4. Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.

garlic, kosher salt, tahini, parsley, lemon juice, extravirgin olive oil, cayenne pepper, avocados, yogurt, lemon juice, kosher salt, cumin, hothouse cucumber, buttermilk, sour cream, lemon juice, kosher salt, fresh dill

Taken from www.epicurious.com/recipes/food/views/creamy-tahini-sauce-three-ways-56389702 (may not work)