Tahini Sauce
The Quirky Foodster Team
Ingredients
Method
- Whisk tahini and lemon juice together in a bowl; the mixture will seize and thicken dramatically — this is normal.
- Add minced garlic and salt.
- Gradually whisk in cold water a little at a time, until the sauce loosens back into a smooth, pourable consistency.
- Add cumin if using.
- Adjust lemon juice, salt and water to reach desired tartness and thickness.
Cultural Background: A creamy sauce of ground sesame paste thinned with lemon juice, garlic and water, tahini sauce is a foundational element of Levantine cuisine, drizzled over falafel, grilled meats and roasted vegetables across the Arab world.
Tips: • Don't panic when the tahini seizes after adding lemon juice — continuing to whisk in water smooths it back out. • Good quality, well-stirred tahini (not separated) gives the smoothest results.
Variations: • Add fresh parsley for a green tahini sauce, common with grilled fish. • Add a pinch of cayenne for a spicier version.
Storage: Refrigerate in an airtight container up to 1 week.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 90 kcal, 2.5 g protein, 8 g fat, 3 g carbohydrate per 30 ml serving.
FAQs: What is tahini sauce traditionally served with? Falafel, shawarma, grilled meats, and roasted vegetables across Levantine and broader Middle Eastern cuisine. Why did my sauce turn thick and clumpy? This happens naturally when lemon juice is first added to tahini — keep whisking in water gradually and it will smooth out.
- Tahini (sesame paste) — 150 g (1/2 cup + 2 tbsp)
- Fresh lemon juice — 60 ml (1/4 cup)
- Garlic clove, minced — 1
- Cold water — 100 ml (1/3 cup + 1 tbsp)
- Salt — 3 g (1/2 tsp)
- Ground cumin (optional) — 1 g (1/4 tsp)
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