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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups about 279g Recipe makes 1 cups about) |
||
| Calories 746 | ||
| Calories from Fat 580 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 64.5g | 99% | |
| Saturated Fat 9.0g | 45% | |
| Monounsaturated Fat 24.4g | ||
| Polyunsaturated Fat 28.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 141mg | 5% | |
| Potassium 637mg | 18% | |
| Total Carbohydrate 35.5g | 11% | |
| Dietary Fiber 11.7g | 46% | |
| Sugars 2.9g | ||
| Protein 21.1g | 42% | |
Ingredients
- 2-3 garlic cloves
- salt
- 1/2 cup tahini paste (be sure to stir first if it's the type that separates)
- 1/4-1/2 cup cold water
- 2 to 3 lemons, juice of
Directions
1
Crush the garlic in a mortar and pestle (or other if you have something you prefer that will crush it effectively into a pulp).2
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.3
It should resemble a slightly thick sauce that can be poured but not over thin to be runny.4
Season with salt to taste.5
Use with any vegetable you like.6
It's traditionally used over fried cauliflower, or zucchini.7
Some like dipping flat bread in it, and others I've seen use it as a base for another recipe, such as hummus.8
If desired, you can add more lemon if you like it tart, or more garlic if you really like garlic as I do.9
Most families have their own mix, so it's up to you.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Condiments, etc.
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Leah's Kitchen
On Apr 15, 2009
I added the tahini, water, and lemon juice a little bit of each until I had the right consistency. I ended up using two lemons and about a 1/2 cup of water and just slightly more than 1/2 cup of tahini. Also used 2 garlic cloves and chopped and mashed them as well as I could. Turned out very well! Great simple recipe. Thanks! (reviewed for PAC Spring '09)
From: Thora Shannon
On Oct 30, 2007
My husband and I love this recipe. I make it exactly how you say, and then usually let it sit for an hour to let the flavor (especially the garlic) really develop. We eat this with anything Middle Eastern that we make; falafel, kofta, pita bread, etc.
From: eatrealfood
On Jun 1, 2005
we used this as a condiment to go with falafel, but i suppose this is somewhat of an acquired taste. this is not quite the sauce that adorns the roadside falafels i love, but it was still pretty good.
From: Mirj
On Mar 15, 2004
This is the way I make by tehina, right down to crushing the garlic in a mortar and pestle. I use tehina as a salad dressing, and also love mixing it with eggs for a fantastic take on Middle Eastern egg salad. A good way to get creamy mixed tehina is to mix it in the Tupperware shaker.
ideas from Recipezaar
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