Tahini Sauce
A creamy, versatile drizzle for grain bowls, roasted vegetables, falafel, grilled meats — practically anything.
Time: 5 minutes · Yield: About 240 ml (1 cup)
Ingredients
- ●120 g (½ cup) tahini, well-stirred
- ●60 ml (¼ cup) fresh lemon juice
- ●1 clove garlic, finely grated
- ●¼ tsp fine sea salt
- ●60-80 ml (¼-⅓ cup) cold water
Method
- In a bowl, whisk together the tahini and lemon juice. It will seize up and get thick — this is normal. Keep stirring.
- Add the garlic and salt. Whisk in the cold water 1 tablespoon at a time until you reach a smooth, pourable consistency. It should flow off a spoon in a slow ribbon.
- Taste and adjust lemon and salt.
- *Storage:** Refrigerator for up to 1 week. It will thicken — stir in a splash of water before using.
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