Simple Tahini Sauce
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Tahini whisked with water until smooth and creamy, seasoned with lemon juice, garlic and salt.
Always check the labels of the products you use.
Method
- 1
Whisk in water. Put the tahini in the bowl and whisk in the water a little at a time. It will thicken at first, then loosen into a smooth, creamy sauce.
- 2
Season. Whisk in the lemon juice, garlic and salt.
- 3
Adjust. Add another spoonful of water if you want it thinner.
- 4
Serve. Drizzle over roast cauliflower, grilled vegetables or falafel.
Storage
Refrigerate in a covered container for up to 4 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- bowl
- whisk
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 121 kcal |
| Protein | 3.5 g |
| Carbohydrate | 4.9 g |
| of which sugars | 0.3 g |
| of which free sugars | 0.2 g |
| Fat | 10.8 g |
| of which saturates | 1.5 g |
| Fibre | 1.9 g |
| Salt | 0.3 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
