Lemon-Garlic Tahini Sauce
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A punchy tahini sauce with three cloves of garlic mellowed in plenty of lemon juice, whisked smooth with ice water and a pinch of cumin.
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Method
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Equipment
- fine grater
- mixing bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 184 kcal |
| Protein | 5.2 g |
| Carbohydrate | 7.7 g |
| of which sugars | 0.5 g |
| of which free sugars | 0.3 g |
| Fat | 16.2 g |
| of which saturates | 2.3 g |
| Fibre | 2.9 g |
| Salt | 0.63 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Lemon garlic
- 3 garlic cloves, finely grated
- 100 ml lemon juice from 2-3 lemons
Sauce
- 240 g tahini, well stirred
- ½ tsp ground cumin
- 4.5 g fine sea salt or table salt about ¾ tsp
- 120 ml ice-cold water, plus more as needed
To serve
- 1 tsp finely grated lemon zest, to serve
- 1
Mellow the garlic. Grate the garlic straight into the lemon juice in the bowl, stir and let it sit for 10 min. The acid calms the harsh bite of raw garlic while keeping its flavour.
- 2
Add the tahini. Whisk in the tahini, cumin and salt. Do not panic when it seizes into a thick, grainy paste; that is the sesame proteins reacting to the acid and it will smooth out.
- 3
Loosen with ice water. Whisk in the ice water 2 tbsp at a time until the sauce turns pale, silky and pourable, about the thickness of double cream. Cold water helps it emulsify into a light, creamy sauce.
- 4
Season and serve. Taste and add a squeeze more lemon or a pinch of salt if needed. Spoon into a bowl, scatter over the lemon zest and serve with roast cauliflower, falafel or grilled vegetables.
Storage
Keep covered in the fridge for up to 5 days and whisk in a little water before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
