This is addictive and healthy. It’s great as a dip, a dressing on salads and on just about anything else.
8 Servings
3 garlic cloves, crushed
¾ cup coarsely chopped fresh cilantro
¾ cup coarsely chopped fresh parsley
1 teaspoon roasted ground cumin
1 teaspoon ground fenugreek
2 teaspoons kosher salt, plus more
1 cup tahini
¼ cup fresh lemon juice
Pulse the garlic, cilantro, parsley, cumin, fenugreek, and 2 tsp. salt in a food processor until similar in texture to pesto. Add the tahini and lemon juice; process 30 seconds.
With the motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
Do Ahead: The sauce can be made 6 hours ahead. Store tightly covered at room temperature.