Tahini Sauce

– 4 tablespoons (1/4 cup) good-quality raw tahini
– about 2 tablespoons fresh herbs: a small bunch of chives, snipped, or a handful of cilantro, parsley and/or mint leaves, chopped
– a few drops of lemon juice (optional)
– 1/2 garlic clove, very finely crushed (optional)
– salt, pepper

Makes about (1/2 cup) sauce — a little more or a little less depending on the desired thickness. You can scale the recipe up or down depending on your needs.

Spoon the tahini into a bowl. Add the herbs, the lemon juice and garlic if using, and some salt and pepper. Add a drop of cold water and stir it in with the spoon. When it is mostly incorporated, add a drop more water and repeat. It is important to thin the tahini little by little, or it may curdle and be difficult to fix.

As you add in the water, you will notice a change in the consistency and color of the mixture — from grainy to smooth, and from beige to a lighter, off-white shade. Add enough water to get the consistency you’re looking for, from thick/creamy for a dip to thin/milky for a sauce. Taste and adjust the seasoning.

Serve with vegetables (particularly carrots, broccoli, green beans, eggplant, winter squash, cucumbers); as a dressing for salads; over chickpea patties, chicken, lamb, fish; in pita sandwiches, etc.

Any leftovers will keep for a few days, tightly covered and refrigerated.

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