This is my classic Tahini sauce recipe which is very versatile and a great way to make a creamy sauce without using mayonnaise.Serve with all things Middle Eastern. Drizzle over roasted vegetables, use as a dressing or as a dip for vegetable sticks, pita bread or crackers. It's just a great, quick sauce recipe to know!Makes just over 1/3 cup (85 ml).
Prep Time5 minutesmins
Course: Sauce
Cuisine: Middle Eastern
Keyword: tahini sauce
Calories: 394cal
Author: Nagi
Ingredients
1/4cuptahini, hulled (Note 1)
2 1/2 - 3tbspwater(Note 2)
1tbsplemon juice(Note 3)
1/2garlic clove, pressed through garlic crusher or grated using microplane (to make sauce smooth)
1/4tspcooking salt / kosher salt
1/4tspwhite pepper(sub black pepper, Note 4)
1 1/2tsphoney, optional (Note 5)
Garnish:
1/4cupflaked almonds, pine nuts or pistachios, toasted (Note 2)
Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes to let the flavours meld.
1. Tahini - sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If it's hard to mix together (some brands are better than others - I like Mayver's) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix. Last resort - blitz with stick blender.2. Water thins the sauce so it can be drizzled. It doesn't dilute flavour - tahini is very intense!3. Lemon is the acidity here. Substitute with (in order of preference): sherry vinegar, red or white wine vinegar, apple cider vinegar.4. White pepper is invisible in the sauce, black pepper leaves specks. Visual difference only!Keeps 3 days in the fridge (bring to room temp to use).Nutrition for full batch.