Basic Tehina Sauce Recipes

Steps:

• In a large mixing bowl, whisk together tahini, lemon juice, cumin, salt and 6 tablespoons water until smooth and emulsified. Use a rasp grater to finely grate the garlic into the bowl. Stir, taste and adjust salt and lemon as needed. Cover and refrigerate leftovers for up to a week.

Steps:

• Mince garlic in food processor Add tehina While food processor is running add water SLOWLY, approximatelty one teaspoon at a time You'll notice that the tehina will begin to clump up and look like it's separating.
• Continue gradually adding the water, allowing it to become incorporated into the tehina before adding any additional water.
• Add lemon juice and salt to taste Note: the tehina will look thin and runny.
• It will thicken and become light and creamy when chilled in the refrigerator.

Steps:

• Whisk yogurt and tahini together in a bowl until well blended. Add garlic, parsley, lemon juice, and salt; mix well. If not using immediately, place in a sealed container and refrigerate until use.

Steps:

• Crush the garlic in a mortar and pestle (or other if you have something you prefer that will crush it effectively into a pulp).
• Add little bit of each the tahini, lemon juice and water alternating as you go, and stir to blend well, until it's all mixed inches.
• It should resemble a slightly thick sauce that can be poured but not over thin to be runny.
• Season with salt to taste.
• Use with any vegetable you like.
• It's traditionally used over fried cauliflower, or zucchini.
• Some like dipping flat bread in it, and others I've seen use it as a base for another recipe, such as hummus.
• If desired, you can add more lemon if you like it tart, or more garlic if you really like garlic as I do.
• Most families have their own mix, so it's up to you.

Steps:

• You should need from 3-5 lemons for 3/4 cup of juice.
• Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
• Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
• Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 ½ cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
• Taste and add up to 1 ½ teaspoons more salt and cumin if you like. If you're not using the sauce immediately, whisk in a few extra tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.