Best Creamy Tahini Sauce Recipes

Creamy Tahini Sauce, Three Ways image

Provided by Rhoda Boone

Yield Makes about 2 1/2 cups sauce

Number Of Ingredients 21

For the Creamy Tahini Sauce:
2 garlic cloves, coarsely chopped
1 teaspoon kosher salt
1 cup tahini
1/2 cup chopped fresh parsley
1/2 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 teaspoon cayenne pepper
For the Creamy Tahini Dip with Avocado:
2 ripe avocados, cubed
1/2 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon cumin
For the Creamy Tahini Dressing with Cucumber and Dill:
1 cup coarsely chopped English hothouse cucumber
1/4 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 cup fresh dill fronds

Steps:

Make the Creamy Tahini Sauce:
Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
For the Creamy Tahini Dip with Avocado:
Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
For the Creamy Tahini Dressing with Cucumber and Dill:
Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
Do Ahead
Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.

Creamy Tahini Sauce/Salad Dressing image

Provided by the80srule

Categories Sauces

Time 7m

Yield 1 1/2 cups, 3 serving(s)

Number Of Ingredients 8

1/3 cup tahini paste
1/3 cup water
1/4 cup lemon juice
1 tablespoon lemon juice
1 teaspoon chopped garlic
1/4 teaspoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon toasted sesame seeds (optional)

Steps:

Blend all the ingredients in a blender or food processor until smooth and perfectly melded.

Creamy Tahini Sauce image

Provided by Francine Lizotte

Time 10m

Number Of Ingredients 6

1 medium cloves garlic, blanched
1/4 tsp ground himalayan sea salt, or more to taste
1/4 c freshly squeezed lemon juice, divided
1/2 c tahini paste
2 Tbsp cold low-sodium vegetable broth, or as needed
1/4 tsp baharat

Steps:

1. To blanch the garlic: Add unpeeled garlic to a small saucepan with boiling water and set the timer for 5 minutes. When time is up, remove from the heat and scoop out the garlic using a small sieve before rinsing under cold water; peel it.
2. Add the blanched peeled garlic to a mortar along with a ¼ teaspoon of ground sea salt. Crush the ingredients using the pestle until it turns into a paste. To this, add a tiny amount of lemon juice, about ¼ to ½ tsp., and continue mashing until it gets liquid.
3. In a mixing bowl, add tahini paste, garlic mixture and the remaining lemon juice. Whisk the ingredients until very well blended and the mixture gets thick. Add cold vegetable broth, a tbsp. at a time, until the desired consistency is reached, whisking constantly. Add Baharat and whisk until well incorporated. Serve right away otherwise transfer to the fridge until needed. Yields 2/3 cup
4. To view this recipe on YouTube, click on this link >>>> https://youtu.be/UurWxNUfNro

Easy Buddha Bowl + Creamy Tahini Sauce | Sweet Peas & Saffron image

Provided by @MakeItYours

Number Of Ingredients 12

3/4 cup uncooked quinoa
2 large carrots ((peeled & chopped))
1 red onion ((chopped into 1 inch pieces))
2 cups brussels sprouts (( outer leaves removed and cut in half))
2 tablespoons olive oil
salt & pepper
19 oz can of chickpeas ((drained; 15 or 19 oz can))
2 tablespoons tahini
2 tablespoons water
2 teaspoons maple syrup
2 teaspoons lemon juice
salt

Steps:

Cook quinoa according to package directions. Portion out into four 2-cup capacity storage containers and allow to cool.
Heat oven to 425°F. Line a baking sheet with parchment and set aside.
Toss carrots, onion, brussels sprouts in olive oil and season with salt & pepper.
Spread out on the baking sheet and bake in the oven for 15-20 minutes, stirring halfway through, or until veggies are soft.
While veggies are baking, shake together all tahini dressing ingredients.
Between the four meal prep containers, portion out the chickpeas, veggies, and tahini sauce (you can drizzle right away or add it to a condiment container to add fresh).
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