Pomegranate Tahini Saucehttps://www.currygirlskitchen.com/wp-content/uploads/2019/04/IMG_0442-1024x768.jpeg 1024 768 Curry Girls Kitchen Curry Girls Kitchen https://www.currygirlskitchen.com/wp-content/uploads/2019/04/IMG_0442-1024x768.jpeg
Pomegranate Tahini Sauce we found at our local Farmers Market from our friends at PurveyLA! We asked for their recipe and they shared! Because we all know and love, sharing IS caring! Now we get to share with you, our tribe, this wonderfully delicious flavorful pomegranate tahini sauce that you can make in minutes! YES! It’s so quick and so easy and it livens up your roasted vegetables, blistered vegetables, grilled eggplant, falafels, or our latest recipe, cauliflower leeks and capers dish. Pomegranate Tahini Sauce is great served over seared wild salmon, leafy greens or a salad. As you can see, there are many ways to use this versatile sauce.
If we haven’t tantalized your tastebuds with all these wonderful ideas to use Pomegranate Tahini Sauce, here’s a few reason tahini is so darn good for us! It’s a wonderful source of beneficial fat, great source of essential vitamins and nutrients, it helps with blood pressure regulation and lowering the bad cholesterol. Check out this full article with more good news about the benefits of adding tahini into your diet.
Watch our speedy recipe video for Pomegranate Tahini Sauce below. And if you’re in the neighborhood, stop on over to our Manhattan Beach Farmers Market and taste the many wonderful dishes our friends at Purvey LA has to offer! It’s our kind of fast food!
Pomegranate Tahini Sauce Ingredients:
3½ Tbsp. tahini paste
(rec: seed + mill’s organic tahini which has a beautiful creamy consistency or Kevala)
2 Tbsp. lemon juice
4-5 Tbsp. water (depending on how thick you desire the sauce)
1 Tbsp. pomegranate molasses
1 small garlic clove, finely minced or grated
Pomegranate Tahini Sauce Method:
- In a small bowl, mix the tahini with lemon juice, water, garlic, pomegranate molasses and a pinch or two of Kosher or Celtic sea salt.
- Whisk it until it has a maple syrup like consistency.
- If you keep any extra in the fridge, you may need to thin it out with a little more water before your next use.
- Lasts a few weeks refrigerated.