Tahini Sauce

October 15, 2016

Tahini Sauce - kvalifood.com

A Middle Eastern staple sauce of tahini paste thinned with lemon juice and water into a smooth, pourable emulsion. Found on every table alongside falafel, shawarma, grilled meats, and vegetables across Lebanon, Egypt, Israel, Palestine, and Jordan. Takes under 10 minutes.

Makes ca. 240 ml / 1 cup / serves 6

Ingredients

120 ml tahini paste (1/2 cup), hulled, well-stirred
45-60 ml fresh lemon juice (3-4 tbsp, ca. 1 large lemon)
60 ml cold water (1/4 cup), plus more, as needed
1 small garlic clove (~3 g), finely grated or crushed to a paste
1/4 tsp fine salt, plus more, to taste

Directions

Combine the tahini and lemon juice in a medium bowl. Stir with a fork or whisk. The mixture will seize and become very thick – this is normal.
Add the grated garlic and salt. Stir to combine.
Add cold water a tablespoon at a time, whisking after each addition. The sauce will go from thick and clumpy to smooth and pourable. Stop when it slowly drips off a spoon.
Taste and adjust: more lemon for tang, more salt for seasoning, more water for a thinner drizzle.

Notes

The sauce thickens in the fridge. Add a tablespoon of water and stir before re-serving.
Keeps refrigerated for up to two weeks.
For a no-garlic version, simply omit the garlic. This is a common variant.
Optional: 1/4 tsp ground cumin or 1 tbsp finely chopped fresh flat-leaf parsley (Egyptian tahini bqaudoonis).
Tahini quality matters. Look for tahini that pours easily and has a pale, golden colour.