Lemon Tahini Sauce
Fergal calls me a ‘tahini monster’ because I buy it almost every time we go to the super market. I love cooking with it. I love eating it from a spoon.
Make sure you buy hulled tahini because the flavour is much cleaner and nuttier. Unhulled tahini may have extra fiber but tastes very bitter and ‘healthy’.
This is my go-to sauce when I’m in the mood for something nutty, creamy and zesty. It’s super handy if you’re ever cooking for anyone who needs to avoid dairy.
takes: 5 minutes
makes: about 1 cup, serves 2 as an accompaniment:
1 clove garlic finely crushed (optional)
4 tablespoons lemon juice
4 tablespoons tahini
2-4 tablespoons water
2 tablespoons extra virgin olive oil
1. Combine garlic (if using), lemon juice, tahini, 2 tablespoons water and the olive oil in a small bowl. It will split and look grainy at first but will come together as a smooth sauce if you keep stirring.
2. Taste and season with salt. Add extra water if you think it needs it but skip it if you prefer a thicker sauce.
no tahini – replace with peanut butter, cashew butter or almond butter.
tahini yoghurt sauce – replace lemon and water with a nice thick Greek yoghurt.
tahini lime sauce – replace lemon juice with lime.
with roast veg – lovely as a sauce or dressing to drizzle over diced roast veg.
hummus alternative – works most places you’d consider using hummus.
with fish – lovely with pan fried or grilled fish.
Absolutely. Store in a glass jar or bowl covered with cling wrap. Will keep in the fridge for 3-4 weeks. Can be frozen for up to 12 months.
Waste Avoidance Strategy
garlic, tahini, oil – pantry.
lemon – will keep in a plastic bag in the fridge for months.
Problem Solving Guide
too thick – add more water.
bitter – probably because of your oil. Next time use a better quality extra virgin olive oil. For now, adding a little more tahini can help. Oh and make sure you use hulled tahini as it has a cleaner, milder flavour.
bland – hit it with more lemon juice and salt.