It is an easy summer flavorful dish (and not only summer), very rich in amino acids, antioxidants and fibers. Made it several times, each time with different ingredients. Occasionally I would use chopped almonds instead of walnuts, still I find that walnuts are the best choice for this tomato sauce. Both combos (with either almonds or walnuts) are healthy because they are rich in aminos, and because they contain a complete list of healthy nutritious values (due to raw ingredients).
Tahini gives creamy consistency and specific earthy flavour to the sauce and elevates its taste. Flaxseed (or chia, depending on what is going to be used) has a rolle of a binder in the sauce, as psyllium has in cashew balls.
For those who prefer spicier taste – they can add some chilli flakes on top instead of freshly ground pepper.
It tastes great with fresh leek (as in images), as well as with fresh cucumbers or paprika.
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