Tahini Sauce
Nutty, lemony and pourable, for almost everything
- Makes
- about 300 ml (1¼ cups)
- Hands-on
- Total
- Level
- Easy
Whisked with lemon and ice water, sesame paste turns into a pale, smooth sauce for falafel, roast vegetables, grilled meat and grain bowls. It looks like it has failed halfway through; keep going.
Ingredients
- 1 clovegarlicfinely grated
- 60 mllemon juice (¼ cup)about 1½ lemons
- 3 gfine sea salt (½ tsp)
- 120 gtahini (½ cup)well stirred
- 90 mlice-cold water (6 tbsp)plus more as needed
- 1 pinchground cuminoptional
- Diet
- Vegan, Vegetarian, Gluten-free, Dairy-free
- Allergens
- sesame
- Origin
- Eastern Mediterranean / Middle East
Method
- Stir the garlic into the lemon juice with the salt and leave for 5 minutes to mellow.
- Add the tahini and whisk. It will seize into a thick, grainy paste. This is normal.
- Whisk in the ice water a tablespoon at a time. The paste will loosen, turn pale and become smooth.
- Stop when it is the thickness you want: like yogurt for dipping, like heavy cream for drizzling. Add the cumin if using and taste for salt and lemon.
Why it works
Tahini is ground sesame seeds suspended in their own oil. A little water first makes the sesame proteins and fibers absorb liquid and swell, so the paste seizes; more water then turns it into a smooth emulsion, with the sesame solids holding oil droplets apart. Ice water keeps it light-colored and fluffier.
Common mistakes
- Stopping when it seizes: keep adding water and whisking.
- Unstirred tahini: the oil on top and paste at the bottom give an oily, then claggy, sauce. Stir the jar well first.
Variations
- Green tahini
- Blend in a large handful of parsley and cilantro.
- Tahini–yogurt
- Stir in 100 g plain yogurt for a creamier, tangier sauce.
Make ahead and storage
Keeps 5 days in the fridge. It thickens as it stands; whisk in a little water before serving.
Notes
Brands vary a lot; a runny, pale Lebanese or Palestinian tahini makes the smoothest sauce.
