I freaking love this sauce. It’s so freaking GOOD. I want to drizzle it all over…everything. And the best part is that it’s beyond flexible. Here goes:
- Black or regular tahini sauce (the brown color is black tahini – super interesting ingredient (maybe a tbsp)
- Miso (maybe a tbsp) or 2 tbsp of soy sauce
- Spices – oregano, dill, ginger if you like, etc. Basically, anything
- Garlic, if you like
- Some tamarind syrup, if you like
- Flax seeds
As you can see, it’s pretty much anything. Why is it crack, you ask? Because of the tahini and miso/soy mixture. It’s just sort of insane.
Dilute the whole thing with perhaps a 1/4 cup of hot water. Remember that tahini sauce gets harder as it cools so it wont’ be as liquidy as it seems once it cools down. To keep in mind.
Here’s another note: