The first thing I thought when snapping and choosing photos for this week’s Twice as Tasty column for the Flathead Beacon was that everyone would think I’d squirted yellow American mustard on falafel. The impression couldn’t be further from the truth. The bright yellow sauce that I share in this week’s column does get its color from turmeric, but the flavor is entirely the bright citrus tang of lemon, the pungent bite of garlic, and the earthy, slightly bitter taste of tahini.
Given its layers of flavor, Lemon Tahini Sauce is surprisingly versatile. In my recipe, I give options for making it into a thicker drizzle-worthy sauce or a thinner pourable salad dressing. Leave the minced garlic chunky or puree the mixture until smooth. Add yogurt or fresh herbs to make it a dip, and swap in lime juice as a flavor variation.
