Tahini Yogurt Sauce

Middle Eastern food may just be my favorite variety of "ethnic" cuisine. Bold flavors like lamb, olives, feta, lemon and garlic are what I crave on the regular. This Tahini Yogurt sauce is a result of a major tahini craving, which is nice because it comes together so quickly. I love this drizzled on roasted sweet potatoes then topped with fresh parsley, or for dipping crudite and pieces of warm pita.  Make this as thin or thick as you like, depending on how you will use it, by adjusting the amount of water added. If adding extra water, be sure to add a pinch of extra salt so it still keeps its flavor and saltiness. Also, bonus points for probiotic yogurt! Our guts thank us for this sauce, as do our tongues.

Tahini Yogurt Sauce

1 cup whole milk plain yogurt
1/4 cup tahini
2 Tbs lemon juice
1 Tbs olive oil
1 tsp red wine vinegar
1 clove garlic, minced, or 1/4 tsp garlic powder
1/2 tsp sea salt, or to taste
2-4 Tbs water as needed

Whisk ingredients together in a medium bowl until well combined. Add water as needed to thin to desired consistency. If you want a thinner sauce for drizzling, use more water, or less water for a thicker sauce for dipping.

Refrigerate until ready to use. This will keep about 1 week in the fridge.