Tahini Sauce

Tahini sauce is one of those multi-purpose workhorses of the Middle Eastern world.  It’s heart is sesame (tahini) paste, and good as a complement for all things savory.

This makes a rather lot of it, but it all gets eaten. Usually in a bowl with a bunch of flatbread 🙂

So, in a bowl combine:

  • 1 cup tahini paste*
  • 1/4 cup lemon juice
  • 4-5 cloves of garlic, minced and crushed
  • pinch of salt
  • pinch of pepper

*tahini paste contains both ground sesame seeds and it’s oil.  It’s imperative to stir it in the container until they’re mixed smoothly, like it’s a paste or something.

Mix together well, and start adding water to thin it out. You’ll probably need at least 1/2 cup, but do it in increments. Ultimately you’ll want something like really thin (watery) peanut butter that mostly flows off the spoon.

The sauce will keep in the fridge for quite a while, but I’ve found it does dry out a bit over a day or two.  I’ve found a handful of water (like, cup your hand as a measure) or so mixed in reconstitutes it nicely.