TAHINI SAUCE
Tahini sauce is delicious drizzled onto meat, fish, falafel, or roasted vegetables. It can also be served as dip for fresh veggies or as a sandwich spread.
Categories Vegetables & Sides
Time 20m
Yield About 1⅓ cups
Number Of Ingredients 6
Steps:
- Place the unpeeled garlic cloves in a blender or small food processor. Add the lemon juice and ¼ teaspoon of the salt. Blend on high until the garlic is coarsely puréed. Let the mixture stand for 10 minutes to let the garlic mellow.
- Pour the lemon and garlic mixture through a fine mesh strainer set over a medium mixing bowl, pressing the solids to extract as much liquid as possible. Discard the solids. (This step helps to make the tahini sauce silky smooth and keeps it from tasting too strongly of garlic.) Add the tahini to the strained lemon juice in the bowl, along with the cumin and remaining ¼ teaspoon salt.
- Whisk the mixture together until smooth, adding ice cold water, a few tablespoons at a time to thin it out. The sauce will lighten in color as you whisk. When the tahini seizes up or tightens, keep adding the water, bit by bit (about ½ cup total), until the sauce is smooth, creamy, and thick.
- Taste and adjust seasoning with more salt and cumin, if necessary. If you're not using the sauce immediately, whisk in a few tablespoons of ice cold water to loosen it up before refrigerating (it thickens up quite a bit in the fridge). The tahini sauce can be refrigerated for up to a week, or frozen for up to a month.
Nutrition Facts : ServingSize 2 tablespoons, Calories 93, Fat 8 g, Carbohydrate 4 g, Protein 3 g, SaturatedFat 1 g, Sugar 0 g, Fiber 1 g, Sodium 50 mg, Cholesterol 0 mg
BEST TAHINI SAUCE
Learn how to make ultra creamy tahini sauce! The best tahini sauce is ultra creamy, deliciously tangy and irresistible. This recipe is easy to make, too. You'll just need a whisk! Recipe yields 1 to 1 1/4 cup; double if desired.
Provided by Cookie and Kate
Categories Sauce
Time 20m
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
- Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
- Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
- Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don't worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
- If desired, thin with additional water for a more drizzly sauce. Adjust if necessary-if you'd like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!
Nutrition Facts : ServingSize About 3 tablespoons, Calories 125 calories, Sugar 0.4 g, Sodium 210.2 mg, Fat 10.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 5.6 g, Fiber 1.9 g, Protein 3.6 g, Cholesterol 0 mg
GARLIC TAHINI SAUCE
Many sauces complement roasted cauliflower; this one, from Martha Rose Shulman, is included in her recipe for roasted broccoli. As a matter of inspiration, it comes full circle: Ms. Shulman says she got the idea from one of her favorite Middle Eastern mezes, in which garlic tahini is served with cauliflower - deep-fried this time, rather than roasted.
Provided by The New York Times
Categories dips and spreads, side dish
Time 10m
Yield 1 scant cup
Number Of Ingredients 5
Steps:
- In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
- Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up.
- Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream or runny yogurt. Taste and adjust salt. Sprinkle in pepper.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 35 grams, Carbohydrate 21 grams, Fat 43 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 291 milligrams, Sugar 1 gram
BASIC TAHINI SAUCE
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
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
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