Ingredients
Scale
- 1 cup plain Greek yogurt (substitute with dairy-free yogurt for a vegan option)
- 1/4 cup tahini (sesame paste)
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, finely minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika (or regular paprika if you prefer less smoky flavor)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, adjust to taste for heat)
- Salt to taste (start with 1/2 teaspoon)
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley or cilantro for garnish (optional)
Instructions
- In a medium bowl, combine the Greek yogurt and tahini. Stir gently until the mixture is smooth and creamy. This base is what gives the sauce its luscious texture.
- Add the freshly squeezed lemon juice and olive oil to the bowl. These ingredients brighten the flavor and add a subtle richness that balances the spices.
- Finely mince the garlic cloves and mix them into the sauce. Mama Lou always insisted on fresh garlic—it’s the heart of the flavor here.
- Sprinkle in the ground cumin, coriander, smoked paprika, cinnamon, and cayenne pepper if you’re using it. Stir until all the spices are well incorporated and the sauce takes on a warm, inviting hue.
- Season with salt and freshly ground black pepper to taste. Start with a small amount and adjust gradually; you want the spices to sing, not shout.
- Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes. This resting time allows the flavors to meld beautifully, something Mama Lou always emphasized for any sauce or marinade.
- Before serving, give the sauce a quick stir and sprinkle with chopped fresh parsley or cilantro if desired. The fresh herbs add a vibrant pop of color and a hint of brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
