Serve with felafel in a whole wheat pita, or use as a salad dressing by adding buttermilk.
| 1 1/2 | cups tahini |
| 1 1/2 | cups plain yogurt, skim |
| 1 | clove crused garlic |
| 1/2 | cup lemon juice |
| 1/4 | cup scallions, minced |
| 1/4 | cup parsley, minced |
| 1/4 | tsp salt |
| 1/4 | tsp cayenne |
| 1/4 | tsp paprika |
| 1/4 | tsp cumin |
| 1/4 | tsp tamari (soy sauce) |
- Beat all ingredients well together using a whisk (the more you whip, the thicker it becomes, an electric mixer works well).
- Serve at room temp with hot felafel, or chilled on a salad.
Main Dish, Greek, Mediterranean, Middle Eastern, Moroccan, Vegetarian
| Nutrition Facts | ||||||
Serving Size 44.9g |
||||||
Amount Per Serving |
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|
Calories 120 Calories from Fat
87 |
||||||
% Daily Value* |
||||||
|
Total Fat
9.7g 15%
|
||||||
|
Saturated Fat
1.3g 6%
|
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
70mg 3%
|
||||||
|
Total Carbohydrates
5.8g 2%
|
||||||
|
Dietary Fiber
1.7g 7%
|
||||||
|
Sugars
1.6g |
||||||
|
Protein
4.2g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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