A Basic Tahini And Two Variations Recipe

• 1 c. Tahini
• 1 tsp Garlic
• 1/2 tsp Salt
• 1/2 c. Lemon juice
• 1/2 c. Water
• 1/4 tsp Cumin
• 1/2 c. Minced parsley
• 11/4 c. Liquid removed yogurt
• 1 c. Cauliflower florets blanched til tender
• and cooled
• 3 x Radishes thinly sliced
• 3 x long strips Eggplant roasted
• 4 x Italian Roma tomato halves roasted
• Zucchini slices roasted

1. In a food processor, blend the tahini, garlic, salt, and lemon juice till the mix thickens and lightens.
2. Add in the water and cumin and blend till smooth.
3. Divide this sauce into two bowls, (about 1 c. each).
4. To one of the bowls add in the minced parsley.
5. To the other bowl, add in the yogurt.
6. Place the florets on a dinner plate and top with the parsley tahini.
7. Sprinkle the top with radishes.
8. Serve the roasted vegetables drizzled with the yogurt tahini.

tahini, garlic, salt, lemon juice, water, cumin, parsley, liquid removed yogurt, cauliflower, long strips eggplant roasted, italian roma tomato, zucchini

Taken from cookeatshare.com/recipes/a-basic-tahini-and-two-variations-61843 (may not work)