Best Basic Tahini Sauce Recipes

BASIC TAHINI SAUCE

Basic Tahini Sauce image

Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.

Provided by Samin Nosrat

Categories sauces and gravies, side dish

Time 10m

Yield About 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup tahini, well stirred
1/4 cup lemon juice (from 2 lemons), more to taste
1/2 teaspoon ground cumin
1/2 teaspoon salt, more to taste
1 garlic clove

Steps:

In a large mixing bowl, whisk together tahini, lemon juice, cumin, salt and 6 tablespoons water until smooth and emulsified. Use a rasp grater to finely grate the garlic into the bowl. Stir, taste and adjust salt and lemon as needed. Cover and refrigerate leftovers for up to a week.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 215 milligrams, Sugar 1 gram

BASIC TAHINI SAUCE

Basic Tahini Sauce image

I learned this while living in Jordan. The family I stayed with introduced me to fried cauliflower, and this was the sauce they used over the top.

Provided by alAmira

Categories Southwest Asia (middle East)

Time 10m

Yield 1-1 1/2 cups about

Number Of Ingredients 5

Ingredients

2 -3 garlic cloves
salt
1/2 cup tahini paste (be sure to stir first if it's the type that separates)
1/4-1/2 cup cold water
2 to 3 lemons, juice of

Steps:

Crush the garlic in a mortar and pestle (or other if you have something you prefer that will crush it effectively into a pulp).
Add little bit of each the tahini, lemon juice and water alternating as you go, and stir to blend well, until it's all mixed inches.
It should resemble a slightly thick sauce that can be poured but not over thin to be runny.
Season with salt to taste.
Use with any vegetable you like.
It's traditionally used over fried cauliflower, or zucchini.
Some like dipping flat bread in it, and others I've seen use it as a base for another recipe, such as hummus.
If desired, you can add more lemon if you like it tart, or more garlic if you really like garlic as I do.
Most families have their own mix, so it's up to you.

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