Tahini Sauce
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
-
Calories
394 kcal
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Course
Condiments
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Cuisine
Middle Eastern
Tahini Sauce
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This is my classic Tahini sauce recipe which is very versatile and a great way to make a creamy sauce without using mayonnaise.Serve with all things Middle Eastern. Drizzle over roasted vegetables, use as a dressing or as a dip for vegetable sticks, pita bread or crackers. It's just a great, quick sauce recipe to know!Makes just over 1/3 cup (85 ml).
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Ingredients
- 1/4 cup tahini , hulled (Note 1)
- 2 1/2 - 3 tbsp water (Note 2)
- 1 tbsp lemon juice (Note 3)
- 1/2 garlic pressed through garlic crusher or grated using microplane (to make sauce smooth, clove
- 1/4 tsp kosher salt or cooking salt
- 1/4 tsp white pepper (sub black pepper, Note 4)
- 1 1/2 tsp honey , optional (Note 5)
Garnish:
- 1/4 cup flaked almonds toasted (Note 2, or pine nuts or pistachios
Instructions
- Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes to let the flavours meld.
Uses
- Sauce for Middle Eastern cooked proteins (like Chicken Shawarma, Lamb Shawarma, koftas and meatballs) and in wraps, sandwiches
- Roasted vegetables - drizzle over roasted vegetables (carrots, cauliflower, broccoli, pumpkin, green beans and asparagus are some favourites)
- Dip for pita bread, crisps or raw vegetable sticks, and things like Arayes (crispy Lebanese Meat Stuffed Pita Breads).
Notes
- Tahini - sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If it's hard to mix together (some brands are better than others - I like Mayver's) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix. Last resort - blitz with stick blender.
- Water thins the sauce so it can be drizzled. It doesn't dilute flavour - tahini is very intense!
- Lemon is the acidity here. Substitute with (in order of preference): sherry vinegar, red or white wine vinegar, apple cider vinegar.
- White pepper is invisible in the sauce, black pepper leaves specks. Visual difference only!
- Keeps 3 days in the fridge (bring to room temp to use).
- Nutrition for full batch.
Nutrition Information
Show Details
Calories
394cal
(20%)
Carbohydrates
23g
(8%)
Protein
11g
(22%)
Fat
32g
(49%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
14g
(82%)
Monounsaturated Fat
12g
(60%)
Sodium
605mg
(25%)
Potassium
303mg
(6%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
41IU
(1%)
Vitamin C
9mg
(10%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394cal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 605mg | 25% |
| Potassium | 303mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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