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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%
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Around the Mediterranean

the80srule

Basic Tahini Sauce

Recipe #84654 | 10 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: alAmira
Feb 21, 2004

I learned this while living in Jordan. The family I stayed with introduced me to fried cauliflower, and this was the sauce they used over the top.

1 -1 1/2 cups about (change servings and units)

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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Featured Reviews for This Recipe

From: SwedishExpat

On Sep 2, 2009

We loved this basic tahini sauce! We ended up adding more lemon juice as well as water (we like it very tangy) to reach a thinner consistency. Also, a couple extra cloves of garlic and sea salt for a zippy, tangy delight. Served with fresh, chopped vegetables. Yum! Going to try adding some pureed cuke's next time and a bit of cayenne. Thanks, alAmira, fab recipe!!

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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)

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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.

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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.

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