How to Use Tahini Sauce
Tahini can be mixed with other ingredients like garlic and olive oil to make savory sauces, or even added to sweet dishes to balance flavor and add nutrients. Tahini is ubiquitous in Middle Eastern cooking and is a central ingredient to another vegan Middle Eastern delight—hummus. Yotam’s favorite brands come from Lebanon, Jordan, Palestine, and Israel—he likes to turn the plain paste into a versatile and velvety sauce that can be drizzled over fresh meat kebabs, mixed into a salad dressing and drizzled over chopped salads, roasted vegetables, and in falafel sandwiches.
Yotam Ottolenghi’s Tahini Sauce Recipe
Prep Time10 min
Total Time10 min
- 60 grams tahini paste
- 1 ½ tablespoon lemon juice
- 1 garlic clove, crushed
- A pinch of salt, or to taste
- 3 tablespoons water, plus 1 teaspoon water, or as needed
- Combine all the ingredients except the water in a bowl and whisk to combine.
- Slowly add the water while whisking until the mixture is smooth and pourable. Taste for seasoning and adjust if necessary.
- Set aside at room temperature if using soon, or refrigerate in a sealed container if making ahead. Tahini Sauce keeps in the refrigerator for up to 5 days.
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