5 Reviews of Basic Tahini Sauce

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.

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: 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: 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: 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!!