Tahini Sauce Recipes
TAHINI SAUCE
Have you ever wondered how they make that awesome tahini sauce at the Mediterranean restaurants? Then this recipe is for you! Super easy and it tastes just as good. Serve with your favorite falafel sandwich or chicken shawarma!
Provided by Reem Chavez
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 48 calories, Carbohydrate 5.5 g, Cholesterol 3.7 mg, Fat 1.5 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 84.1 mg, Sugar 4.4 g
TAHINI SAUCE
Steps:
- If tahini paste has separated, stir.
- Put tahini in large bowl. Add one cup water in slow stream, stirring constantly with wooden spoon. Add lemon juice and garlic and stir until sauce is smooth.
- Add salt, paprika and pepper. Stir. Before serving, sprinkle with parsley.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 26 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 196 milligrams, Sugar 1 gram
BASIC TAHINI SAUCE
Use this sauce, which is adapted from the Philadelphia chef Michael Solomonov, as a garnish for roast chicken and lamb. Dress thinly sliced raw kale and toasted pumpkinseeds with tahini sauce for a simple salad. Drizzle it over sliced tomatoes and cucumbers. Or serve with grilled eggplant, zucchini and peppers or roasted carrots and cauliflower.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 10m
Yield About 1 cup
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 215 milligrams, Sugar 1 gram
TAHINI SAUCE
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Categories Condiment/Spread Side No-Cook Quick & Easy Low/No Sugar Lemon Winter Clove Cilantro Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/4 cups
Number Of Ingredients 9
Steps:
- Mince garlic, then mash to a paste with sea salt. Whisk together garlic paste and remaining ingredients until combined well.
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- Place the unpeeled garlic cloves in a blender or small food processor. Add the lemon juice and 1/4 teaspoon of the salt. Blend on high until the garlic is coarsely puréed. Let the mixture stand for 10 minutes to let the garlic mellow.
- Pour the lemon and garlic mixture through a fine mesh strainer set over a medium mixing bowl, pressing the solids to extract as much liquid as possible. Discard the solids. (This step helps to make the tahini sauce silky smooth and keeps it from tasting too strongly of garlic.) Add the tahini to the strained lemon juice in the bowl, along with the cumin and remaining 1/4 teaspoon salt.
- Whisk the mixture together until smooth, adding ice cold water, a few tablespoons at a time to thin it out. The sauce will lighten in color as you whisk. When the tahini seizes up or tightens, keep adding the water, bit by bit (about 1/2 cup total), until the sauce is smooth, creamy, and thick.
- Taste and adjust seasoning with more salt and cumin, if necessary. If you're not using the sauce immediately, whisk in a few tablespoons of ice cold water to loosen it up before refrigerating (it thickens up quite a bit in the fridge). The tahini sauce can be refrigerated for up to a week, or frozen for up to a month.
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