This works great for eggplant topping.Â Tahini comes in a variety of viscosities, some very thick, some more thin.Â 3/4 is for the thinner varieties, 1/2 cup for thicker.Â Start with 1/2 a cup and if the sauce is too thin, add 1/4 cup more.
2 Garlic Cloves
1/2 tsp salt
1/2 to 3/4 cups of Tahini
1/3 cup fresh lemon juice
1/4 cup water
1/2 tsp ground cumin
Rough chop the garlic, throw everything into a food processor, process until the sauce becomes smooth and thick.
This challah is for when we have guests who can not eat oats. Our regular challah is gluten-free oat challah. Version 2 of oat-free is basically the same as my Version 1 recipe, but I’ve just simplified and updated it a little.
Disclaimer: Version 2 has one outstanding question. I lost track while measuring quinoa flour and may have added it twice. Whatever I did was delicious. I have to make it again and update this recipe to be sure of the quantity of quinoa flour.