This sauce gets a lot of play in my house. I use it regularly as a dressing on coleslaw or salads and as a marinade for either chicken or fish. Also, this recipe often shows up on my meal plans for clients. Curcumin, the most active constituent of turmeric, is the golden child of the anti-inflammatory nutrients. And since inflammation is at the root of many common issues in the human body, most of my clients benefit greatly from adding more turmeric into their diets. Curcumin in particular isn't very bio-available and requires a few hacks to get the most benefit out of it. I took this into consideration when formulating this recipe. By adding things like black pepper and healthy fats like hemp hearts, the absorbability (and deliciousness) is increased. Win! Win! The toasted sesame oil in this recipe is a real game changer. Don't leave it out! The golden sauce will still be delicious without it, but oh man, it seriously compliments the tahini and really brings out the smokiness of the turmeric.
Blend away, mes amis!
¼ cup tahini
½ cup water
¼ cup olive oil
1 tbsp toasted sesame oil
1 clove garlic, crushed
juice from 1 lemon or ¼ cup apple cider vinegar
1 tsp ground turmeric or freshly grated turmeric root
1 heaping tbsp hemp hearts
salt & pepper to taste
Put all the ingredients in a food processor and blend until creamy. You can drizzle in extra water if you find it too thick.