We’re showing you how to make our creamy Tahini Sauce. Remember that homemade tahini recipe we shared with you?
The tahini sauce can be used on anything from salads to veggies to meats and bread!
if you give me an option of using mayonnaise or this tiny, I would any day choose there because it’s the slot for nutritious and a lot more flavor.
You can use this tahini as a sweet dressing over a lot of preparations Like falafel, or even vegetarian preparation for making an excellent tiny.
How to Make Homemade Tahini Sauce:
We start with very finely chopped garlic. To do this, we cut a garlic clove into small pieces, sprinkle the garlic with a pinch of coarse salt, and then we use the flat side of our knife to drag it over the garlic, scraping it across the surface of the cutting board.
Do this a couple of times until it looks like a paste. Now we have the garlic. The sauce is smooth from here.
Add tahini (we have a homemade tahini recipe, but you can also use store-bought).
Then add fresh lemon juice, squeezing it over your hand helps catch any seeds, add some olive oil, and a pinch of salt and whisk. It won’t look smooth yet, that comes later.
In goes some warm water, here’s where the magic happens. At first, it ceases up a bit. Don’t worry. That means we need to add a little more water.
Now it’s looking more like peanut butter. This would be a good time to stop if you plan on spreading the sauce onto something like bread. We like it thinner, so it goes more water.
Once you’ve reached the right consistency, you can add a few more flavors if you like.
We like adding some fresh parsley, cumin, and cayenne pepper, And that’s it.
Your dreamy, creamy tahini sauce is ready for just about anything! Enjoy.
This easy tahini sauce recipe with garlic and fresh lemon juice is delicious and versatile! drizzle on your salads, grilled veggies and more.
- 1/3 cup (80 ml) well-stirred tahini, try our tahini recipe
- 2 tablespoons fresh lemon juice, about 1/2 a lemon
- 1 garlic clove minced very finely into a paste or use a Microplane, see note
- Pinch fine sea salt
- 1 tablespoon olive oil
- 2 to 6 tablespoons lukewarm water
- 1 tablespoon chopped fresh parsley, optional
- Pinch cayenne, optional
- Pinch cumin, optional
Whisk tahini, garlic paste, lemon juice, olive oil and the salt in a bowl until combined — the mixture will thicken, don’t worry about this.
Add the water, a tablespoon at a time and whisking well after each addition until desired consistency. If making a spread, look for the consistency of peanut butter. If making a sauce, add enough water until the consistency of runny yogurt.
Stir in the optional cumin, cayenne pepper, and parsley. Taste for seasoning and adjust with additional salt or lemon juice.
Store covered in the refrigerator for up to 5 days.