Tahini paste is made of hulled and ground up sesame seeds and is an ingredient commonly used in Greek, Middle Eastern, Israeli, Turkish and North African food. It is one of the main ingredients in hummus and baba ghanoush as well so this means it’s likely you’ve had it before and you may not have even realized it! This recipe from Nourishing Traditions is so versatile and will add a Middle Eastern flair to even simple vegetables.
Tahini paste is the key ingredient in tahini sauce. In the past it was a difficult-to-find ingredient but now many grocery stores carry it so it shouldn’t be difficult to track down. If you cannot easily find it, seek it out in an international or Middle Eastern grocery. It can also be purchased online too.
Sesame tahini cannot be eaten right out of the jar. It’s very strong. Unlike ground nut butters, these ground seeds need additional ingredients in order to bring their flavor to life.
Additionally, when purchasing your tahini paste, you can often purchase either raw or roasted. The raw sesame tahini has lower fat. There is also an unhulled version too. It has a bit more nutritional value. So many options, right?
Overall, this sauce not only tastes great but it’s nutritious too. It’s full of vitamins, minerals, fiber, and flavor.
I’ve used this sauce on the Tuna Tahini Salad from Nourishing Traditions but it also tastes great with the Falafel and Mazalika recipes in the book. You can also pour it over a big dish of mixed roasted vegetables. It’s very versatile.
Whenever I make this sauce I double it so that I’ll have leftovers. Leftover sauce never lasts long.
Tips for making Tahini Sauce
- Try to use the freshest garlic you can find. I often used the best organic or else freshly harvested from the garden. Since there’s raw garlic in the sauce you’ll want it to taste its absolute best.
- The same goes with the lemon juice. Only juice fresh lemons are used. I don’t recommend using lemon juice out of a jar or container. It won’t taste as good. If bottled is all you have, then go for it. I won’t tell anyone.
Makes 2 cups
Page in NT: 148
- 2 cloves garlic, peeled and coarsely chopped
- 1 teaspoon sea salt
- 1/2 cup tahini paste
- 1 cup water
- 1/2 cup fresh lemon juice
- Place garlic in food processor with salt. Blend until minced.
- Add tahini paste and continue to blend.
- Slowly add water through the top of the food processor while the machine is going.
- When finished blending, add the lemon juice all at once and blend until smooth.
- If the sauce is too thick, add a bit more lemon juice or water. (The sauce should be the consistency of heavy cream.)
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