Tahini Sauce Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Servings
8
-
Calories
135 kcal
-
Course
Side Dish, Condiments
-
Cuisine
Lebanese
Tahini Sauce Recipe
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This easy to make tahini sauce recipe comes together in minutes and is such a wonderful sauce to serve up with a bunch of different dishes.
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Ingredients
- ¾ cup Tahini
- 2 finely minced cloves of garlic
- Juice of 2 lemons
- ½ teaspoon ground cumin
- 1/3 cup water
- sea salt to taste
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Instructions
- Add all of the ingredients together in a medium-size bowl except for the water.
- Whisk it together until combined while slowly drizzling in the water to thin it out.
- Keep cool until ready to serve.
Notes
- Chef Notes:
- Make-Ahead: You can make this recipe up to 3 days ahead of time.
- How to Store: Place covered in the refrigerator for up to 10 days. This will not freeze well.
- You can use either raw or toasted tahini in this recipe, or better yet you can make your own.
- If you don’t want any garlic chunks in the recipe but want the flavor you can strain the sauce.
- If you do want to use pepper, be sure to use ground white pepper to help keep the sauce smooth and consistent in color.
- You may need more or less water depending on how thick or thin that you like it.
Nutrition Information
Show Details
Calories
135kcal
(7%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Sodium
9mg
(0%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
15IU
(0%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 9mg | 0% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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