CREAMY TAHINI SAUCE

Creamy Tahini Sauce image

Provided by Francine Lizotte

Time 10m

Number Of Ingredients 6

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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