Basictahinisauce Recipes

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BEST TAHINI SAUCE



Best Tahini Sauce image

Learn how to make ultra creamy tahini sauce! The best tahini sauce is ultra creamy, deliciously tangy and irresistible. This recipe is easy to make, too. You'll just need a whisk! Recipe yields 1 to 1 1/4 cup; double if desired.

Provided by Cookie and Kate

Categories     Sauce

Time 20m

Number Of Ingredients 6

4 medium-to-large cloves garlic, pressed or minced
1/4 cup lemon juice
1/2 cup tahini
1/2 teaspoon fine sea salt
Pinch of ground cumin
6 tablespoons ice water, more as needed

Steps:

  • In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
  • Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
  • Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
  • Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don't worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
  • If desired, thin with additional water for a more drizzly sauce. Adjust if necessary-if you'd like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!

Nutrition Facts : ServingSize About 3 tablespoons, Calories 125 calories, Sugar 0.4 g, Sodium 210.2 mg, Fat 10.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 5.6 g, Fiber 1.9 g, Protein 3.6 g, Cholesterol 0 mg

TAHINI SAUCE



Tahini Sauce image

Tahini sauce is made from tahini, a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips.

Provided by Saad Fayed

Categories     Sauce

Time 10m

Yield 4

Number Of Ingredients 6

1/2 cup tahini (sesame seed paste)
3 cloves garlic (crushed)
1/2 teaspoon Kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
Optional: 1 teaspoon parsley (finely chopped)

Steps:

  • Serve immediately or refrigerate.

Nutrition Facts : Calories 243 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, Sodium 172 mg, Sugar 0 g, Fat 23 g, ServingSize 4 Servings, UnsaturatedFat 0 g

BASIC TAHINI SAUCE



Basic Tahini Sauce image

Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.

Provided by Samin Nosrat

Categories     sauces and gravies, side dish

Time 10m

Yield About 1 cup

Number Of Ingredients 5

1/2 cup tahini, well stirred
1/4 cup lemon juice (from 2 lemons), more to taste
1/2 teaspoon ground cumin
1/2 teaspoon salt, more to taste
1 garlic clove

Steps:

  • In a large mixing bowl, whisk together tahini, lemon juice, cumin, salt and 6 tablespoons water until smooth and emulsified. Use a rasp grater to finely grate the garlic into the bowl. Stir, taste and adjust salt and lemon as needed. Cover and refrigerate leftovers for up to a week.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 215 milligrams, Sugar 1 gram

QUICK & EASY TAHINI SAUCE



Quick & Easy Tahini Sauce image

This is wonderful atop recipe#434826 instead of the plain tahini! Tahini or tashi as it is called in Cyprus, is a paste made from ground sesame seeds. It is usually very thick and if left a long time you will see that oil is gathered on top. You do not have to worry about that you just mix it and it is just fine. The full version is one of the many dishes served as Cypriot mezes. Original recipe from http://humus101.com.

Provided by UmmBinat

Categories     Sauces

Time 8m

Yield 1 bowl, 4 serving(s)

Number Of Ingredients 7

1/3 cup tasty tahini
1/3 cup cool water (maybe more if leaving in the fridge for some time)
1/2 lemon, juice of
sea salt, to taste
1 small garlic clove (optional, use only if serving this sauce as a meze)
3 -5 stalks fresh parsley (optional, ditto)
paprika (optional, ditto)

Steps:

  • Put the tahini in a small bowl and pour in a little water.
  • Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times keeping the mixture more or less homogeneous.
  • Squeeze and add the lemon juice. (Stop at this point if using with Msabbha recipe#434826).
  • (Continue if serving as a sauce in itself), Chop the garlic and the parsley well, and add them while stirring.
  • If the tahini is too thick, add a little more water. Add the salt.
  • Serve with some chopped parsley on top and a sprinkling of paprika.
  • Enjoy!

TAHINI SAUCE



Tahini Sauce image

This easy tahini sauce is versatile and delicious! Drizzle it over grain bowls, salads, falafel, and more. Find my favorite variations in the post above. All keep for up to 1 week in the fridge.

Provided by Jeanine Donofrio

Categories     condiment

Time 5m

Number Of Ingredients 5

½ cup tahini*
¼ cup fresh lemon juice
6 tablespoons water (plus more as needed)
1 small garlic clove (grated or pressed)
½ teaspoon sea salt

Steps:

  • In a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add ¼ to ½ teaspoon maple syrup or honey to balance the flavor. If it's too sharp, add ½ to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.See the blog post about for the turmeric, beet, and green tahini sauce variations.

BASIC TAHINI SAUCE



Basic Tahini Sauce image

I learned this while living in Jordan. The family I stayed with introduced me to fried cauliflower, and this was the sauce they used over the top.

Provided by alAmira

Categories     Southwest Asia (middle East)

Time 10m

Yield 1-1 1/2 cups about

Number Of Ingredients 5

2 -3 garlic cloves
salt
1/2 cup tahini paste (be sure to stir first if it's the type that separates)
1/4-1/2 cup cold water
2 to 3 lemons, juice of

Steps:

  • Crush the garlic in a mortar and pestle (or other if you have something you prefer that will crush it effectively into a pulp).
  • Add little bit of each the tahini, lemon juice and water alternating as you go, and stir to blend well, until it's all mixed inches.
  • It should resemble a slightly thick sauce that can be poured but not over thin to be runny.
  • Season with salt to taste.
  • Use with any vegetable you like.
  • It's traditionally used over fried cauliflower, or zucchini.
  • Some like dipping flat bread in it, and others I've seen use it as a base for another recipe, such as hummus.
  • If desired, you can add more lemon if you like it tart, or more garlic if you really like garlic as I do.
  • Most families have their own mix, so it's up to you.

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