It’s back: The Great March Markdown! Enjoy up to 65% off sale items.  shop markdowns.

The spring issue of Magnolia Journal is available on newsstands and online. Get your copy.


New at the Silos: The Flower Shoppe! Come visit us in Waco—or find our floral favorites online. Shop now.

0
Abner & Amanda's Lemon Tahini

Lemon Tahini

byAmanda Sudano Ramirez and Abner Ramirez
Total 10 mins, includes cooling time
Active 10 mins
Makes 1 cup
Ingredients
  • 4 garlic cloves, peeled
  • Kosher salt
  • 3 tablespoons tahini
  • Zest of 1 lemon
  • 1/2 lemon, juiced
  • 1 to 2 tablespoons plain yogurt
    Directions
    1. On a cutting board, finely chop the garlic. Sprinkle with 1 to 2 tablespoons salt and press with the side of the knife, scraping it back and forth. This process makes a paste out of the garlic.
    2. In a medium bowl, whisk the tahini with 2 tablespoons water. The tahini will thicken while whisking. Add another tablespoon of water and whisk until the tahini is smooth and glossy. Whisk in the garlic paste, zest, lemon juice, and yogurt. Whisk until combined. Cover and refrigerate until ready to use.

    You May Also Like

    Magnolia Table Lemon Bars
    Elise Smith's Lemon Ricotta Cake
    Joanna Gaines' Lemon Tea Cookies
    Elizabeth Poett's Classic Lemon Meringue Pie
    Samantha Seneviratne's Crepes with Lemon and Sugar