Best Tahini Lemon Sauce Recipes

LEMON TAHINI YOGURT SAUCE

Steps:

• Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.

LEMON-TAHINI SAUCE

Steps:

• Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.
• Place the tahini, parsley, garlic, 4 tablespoons lemon juice, and 2 tablespoons water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. (The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley.) Add the salt and cayenne (if using). Refrigerate until needed, for up to 1 week.

TAHINI & LEMON SAUCE

Steps:

• Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.
• Keep whisking as you slowly mix in the lemon juice - the tahini will lighten in colour and thicken. Taste it, and if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.

ROASTED SQUASH WITH LEMON-TAHINI SAUCE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.
• Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
• Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
• Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

AIR-FRIED CARROTS WITH TAHINI-LEMON SAUCE

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C).
• Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.
• Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.
• Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.

ROASTED CAULIFLOWER WITH LEMON- TAHINI SAUCE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Wash and trim caulifower head, leaving core intact. Slice the caulifower lengthwise into 4-6, 3/4' inch slices depending on size of cauliflower. Brush both sides of slices generously with the olive oil and sprinkle with the Ras el Hanout and salt. Roast for 30 minutes or until tender and lightly browned, turning once halfway. Add the almonds during the last ten minutes of cooking time.
• 3. While the cauliflower is roasting, prepare the sauce; Combine the tahini, water, lemon , garlic, salt and pepper in a food processor and blend until smooth, adding more water if necessary. Cover and set aside.
• 4. To serve, remove the slices to a platter and sprinkle with the toasted almounds. Spoon the tahini sauce generously over the cauliflower slices . Serve with lemon, and enjoy!

CRISP TOFU KATSU WITH LEMON-TAHINI SAUCE

Steps:

• Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
• Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
• Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
• Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
• In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
• To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
• Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.

ROASTED CAULIFLOWER IN LEMON-TAHINI SAUCE

Steps:

• Place oven rack in top position. Preheat oven to 425°F
• Toss cauliflower with 2 teaspoons olive oil, and season with salt.
• Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.
• Meanwhile, heat remaining 2 teaspoons olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant.
• Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
• Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower.
• Sprinkle with parsley and sesame seeds, and serve.

BOOST BOWL WITH LEMON TAHINI SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss Brussels sprouts, new potatoes, purple potatoes, sweet potatoes, cauliflower, juice from 1/2 a lemon, olive oil, vinegar, mustard, garlic, salt, and pepper together in a separate container. Place on a sheet pan. Cover with aluminum foil.
• Bake in the preheated oven, flipping vegetables halfway, until sprouts and potatoes are tender and crispy, about 40 minutes.
• Mix tahini, yeast, 3 tablespoons lemon juice, and water together in a bowl. Add more water to achieved desired thickness.
• Serve the vegetable mixture in bowls and drizzle the tahini sauce on top.

ROASTED LEMON BROCCOLI WITH TAHINI-YOGURT SAUCE

Steps:

• Preheat the oven to 450 degree Fahrenheit. Slice broccoli stalk cross-wise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet. Add the sliced lemon, olive oil and the 1/4 teaspoon of curs shed red pepper and season with kosher salt; toss to coat. Roast for about 10 min, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 min longer. Meanwhile, in a small bowl whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt. Spread the yogurt sauce on a platter and top with broccoli. Garnish with sea salt and crushed red pepper and serve warm. You can make the tahini-yogurt sauce ahead of time. It can be refrigerated for 2 days.

MASON JAR LEMON TAHINI SAUCE RECIPE BY TASTY

Steps:

• In a large mason jar, combine the tahini, basil, cilantro, parsley, cumin, black pepper, salt, lemon juice, honey, olive oil, and water. Shake to combine.
• Store in the fridge for up to a week.
• Add to a hot pan with food, or serve over salad as you wish!
• Enjoy!

SKILLET CHICKEN AND GREEN BEANS WITH LEMON-TAHINI SAUCE RECIPE

Steps:

• Season chicken with salt and black pepper. Sprinkle with cumin, thyme, and paprika; rub in with fingers. In a 12-inch skillet heat 2 Tbsp. olive oil over medium-high. Add chicken. Cook 5 to 7 minutes or until wellbrowned, turning once. Transfer to a plate. Return skillet to medium. Add beans, shallots, and 1/2 teaspoon salt. Cook 3 minutes or until shallots are browned and beans soen, stirring occasionally. Return chicken and juices to skillet. Add 1 cup broth. Bring to boiling. Simmer, uncovered, 6 to 8 minutes or until chicken is done (170°F). Using a slotted spoon, transfer chicken and vegetables to a plate. Whisk tahini, remaining 1/4 cup broth, and the lemon juice into liquid in skillet. Season with salt and pepper. Return chicken and vegetables to skillet; heat through. If desired, sprinkle with lemon zest and serve with lemon wedges. Makes 4 servings. Ads will not print with your recipe

TAHINI LEMON SAUCE

Steps:

• Mix all the ingredients together and beat well using a whisk or mixer. Whip to desired thickness as it becomes thicker the longer you whip.
• Serve at room temp with falafel or vegetables or chilled on a salad.