Lemon Tahini Sauce Recipes

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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.

LEMON-TAHINI SAUCE



Lemon-Tahini Sauce image

An easy Lemon-Tahini Sauce recipe. Whip up a batch and toss it with grains and chopped carrots for a colorful salad, blend it with cooked chickpeas for a quick sandwich filling, or spoon it over microwaved kale or steamed broccoli florets set on a bed of brown rice for an entreé.

Provided by Lorna Sass

Categories     Vegetarian     Vegan

Yield makes about 1 cup

Number Of Ingredients 7

Small bunch (about 30 sprigs) flat-leaf parsley
1/2 cup sesame tahini
2 to 4 large cloves garlic
4 to 5 tablespoons freshly squeezed lemon juice
2 to 6 tablespoons water
3/4 teaspoon salt, or to taste
1/8 teaspoon cayenne (optional)

Steps:

  • Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.
  • Place the tahini, parsley, garlic, 4 tablespoons lemon juice, and 2 tablespoons water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. (The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley.) Add the salt and cayenne (if using). Refrigerate until needed, for up to 1 week.

LEMON TAHINI YOGURT SAUCE



Lemon Tahini Yogurt Sauce image

Serve this delicious sauce with falafel in pita or with fresh vegetables. Best if made a few hours in advance, but it can be served immediately. I chop the garlic, and let it rest for 5 to 10 minutes before adding the remaining ingredients. This increases the amount of allicin, a compound shown to have antibacterial, antifungal, antiviral, and antiprotozoal activity.

Provided by Syd

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 6

3 cloves garlic, or more to taste
2 tablespoons tahini, or more to taste
1 (8 ounce) container plain yogurt
1 lemon, juiced and zested
½ teaspoon ground cumin
salt to taste

Steps:

  • Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Cholesterol 3.4 mg, Fat 5.1 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 88.8 mg, Sugar 4.1 g

TAHINI & LEMON SAUCE



Tahini & lemon sauce image

This thick and creamy Greek sauce is almost like a dip - serve with slow-cooked meats, roasted vegetables, or chunks of bread for dipping

Provided by Tonia Buxton

Categories     Condiment

Time 10m

Number Of Ingredients 5

4 plump garlic cloves
3 tbsp tahini paste
juice 2 lemons , plus extra to taste
pinch of paprika , to garnish
1 tbsp olive oil (optional)

Steps:

  • Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.
  • Keep whisking as you slowly mix in the lemon juice - the tahini will lighten in colour and thicken. Taste it, and if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.

Nutrition Facts : Calories 84 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein

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