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Rice with Lemon-Tahini Sauce


Rice and Spice, Robin Robertson

Imagine the lightness of rice, the heartiness of a high-protein sauce, and the spark of garlic and lemon, all in one dish.


350 ml 1 & 1/2 c. cooked or canned chickpeas, rinsed if canned
1 large garlic clove, coarsely chopped
120 ml1/2 c. tahini
59 ml1/4 c. fresh lemon juice
44 ml3 T. tamari or other soy sauce
1 ml1/8 tsp. cayenne
1/4 to 1/2 c. water

4-6 cups hot cooked long-grain rice
30 ml2 T. chopped fresh parsley
15 ml1 T. toasted sesame seeds


In a food processor, combine the chickpeas and garlic and pulse until minced. Add the tahini, lemon juice, tamari, and cayenne and process until smooth. Transfer the mixture to a saucepan and heat slowly over low heat, whisking in just enough water to reach the desired consistency. Taste and adjust seasonings if necessary.

Spoon the sauce over the hot cooked rice, garnish with parsley and sesame seeds, and serve.

Major Ingredients: 


The second time I made this I had broccoli to use up so I steamed it and put it atop the rice before covering with sauce. It was delicious. We enjoyed the extra flavors and the color. I think any vegetable or combination of vegetables could be added this way.

My husband went crazy over this. Like Eve, I steam veges (a mix of broccoli, cauliflower and carrots or asparagus and carrots) and use the sauce for both rice and veges.