This Watermelon Seed Butter sauce is a classic for its simplicity and versatility. Normally made with tahini in recipes by Samin Nosrat and Michael Solominov, from which this recipe is adapted, our classic sauce can be put on just about anything. Try it on chicken and fish, drizzled on a grain bowl, or tossed with a salad.
- 1/2 cup 88 Acres Watermelon Seed Butter Unsweetened
- 1/4 cup lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- Water to thin
- 1 small garlic clove, grated
In a large mixing bowl, whisk together Watermelon Seed Butter, lemon juice, cumin, salt, and water until smooth and emulsified. Use a microplane to finely grate the garlic into the bowl. Stir, taste, and adjust salt or cumin as needed.