Spicy Tahini Sauce Recipes

SPICY TAHINI SAUCE

Spicy Tahini Sauce image

Used throughout the Middle East as a dressing for salads, a sauce to drizzle over fish, chicken or vegetables, or as a dip in combination with eggplant or chickpeas, tahini is made from untoasted sesame seeds.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 4

Ingredients

1/2 cup tahini, well stirred
1/4 cup freshly squeezed lemon juice
1/8 teaspoon paprika
1/4 teaspoon coarse salt

Steps:

Whisk the tahini, lemon juice,1/4 cup water, paprika, and salt in a medium bowl until smooth and combined. This will keep in the refrigerator for two to three days.

SPICY TAHINI SAUCE

Spicy Tahini Sauce image

Provided by Suzanne Husseini

Categories Sauce Ramadan Hot Pepper Sesame Cilantro Lemon Juice Chile Pepper

Number Of Ingredients 9

Ingredients

1 cup tahini
1/2 cup water
Juice of 2 lemons
2 Tbsp olive oil
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped
4 hot red chilies, seeded and chopped
Sea salt
1/2 cup toasted pine nuts

Steps:

In a small bowl mix the tahini, water and lemon juice until creamy (it should look like smooth cake batter) and set aside. In a saucepan, heat the olive oil and sauté the garlic for 1 minute, then add the cilantro and hot chilies and stir for another minute. Pour in the tahini mixture and whisk to combine. Season with salt to taste. It should be a creamy pourable consistency-add a small amount of water if needed. Allow to simmer for 5 minutes to let the flavors mingle. Remove from heat and stir in the toasted pine nuts. Serve hot.

FIERY GREEN TAHINI SAUCE

Fiery Green Tahini Sauce image

This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.

Provided by Andy Baraghani

Categories Bon Appétit Condiment/Spread Condiment Dip Sesame Chile Pepper Hot Pepper Lemon Parsley Sauce

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

2 lemons
2 serrano chiles
2 garlic cloves, crushed
3 cups chopped parsley
1/4 cup extra-virgin olive oil
1/2 cup tahini
Kosher salt

Steps:

Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around 1/2 cup. Add chiles, garlic, parsley, oil, and 1/3 cup cold water and blend on high speed until smooth and very green.
Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.
Do ahead: Sauce can be made 3 days ahead. Cover and chill.

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Taste for flavours and adjust as desired. Add a teaspoonful of water at a time to thin out the sauce and make it more pourable.
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