Photo by Marcus Nilsson
If you don't have both spices, it's okay to omit one or the other.
Recipe information
Yield
8 Servings
Ingredients
3 garlic cloves, crushed
¾ cup coarsely chopped fresh cilantro
¾ cup coarsely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon ground fenugreek
2 teaspoons kosher salt, plus more
1 cup tahini
¼ cup fresh lemon juice
Preparation
Step 1
Pulse garlic, cilantro, parsley, cumin, fenugreek, and 2 teaspoons salt in a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick and gray).
Step 2
With 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: Sauce can be made 6 hours ahead. Store tightly covered at room temperature.
Recipe notes
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