{"id":311,"date":"2021-04-09T11:25:10","date_gmt":"2021-04-09T16:25:10","guid":{"rendered":"http:\/\/foodian.net\/?p=311"},"modified":"2021-04-09T11:25:10","modified_gmt":"2021-04-09T16:25:10","slug":"tahini-sauce","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=311","title":{"rendered":"Tahini Sauce"},"content":{"rendered":"
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Ingredients<\/h3>
  • \u00bd<\/span> cup<\/span> Tahini<\/span><\/li>
  • 1<\/span> Fresh lemon – juiced<\/span><\/li>
  • 1<\/span> tbsp<\/span> Olive oil<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> Maple syrup<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> Garlic powder<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> Salt<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> Black pepper<\/span><\/li>
  • 1<\/span> pinch<\/span> Paprika<\/span><\/li>
  • 1-2<\/span> tbsp<\/span> Water<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Add everything to a bowl and whisk until smooth. You may need to add more water or lemon juice (your call) to thin out the sauce depending upon how thick your tahini has gotten in the fridge. The finished sauce should be the consistency of a thick ketchup<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":322,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[21],"tags":[],"class_list":["post-311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=311"}],"version-history":[{"count":0,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/311\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/media\/322"}],"wp:attachment":[{"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}