Tahini Sauce

I love Tahini and I use it in so many of my dressings. Most people will associate it with hummus as it’s an important ingredient. Tahini is made from ground sesame seeds and can be found in light or dark versions and raw or roasted. Whilst I love the benefits of using raw tahini (which I mainly use), in this recipe you really want to use a good light roasted tahini paste for its flavour. It will probably just say Tahini paste on the label. ⠀
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Tahini varieties range in quality, taste, colour and texture. But the most crucial variant is the sesame seed itself. Ethiopian seeds are considered the best and for this recipe I’m using an Ethiopian organic stoneground sesame paste. ⠀
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Tahini is also a great source of calcium which is useful to know if you are dairy-free like me. ⠀

INGREDIENTS ⠀

  • 75g Tahini paste (I’m using Pepperwood organic from Amazon) ⠀

  • 60ml water ⠀

  • 1 tablespoon lemon juice ⠀

  • 1 very small crushed garlic clove ⠀

  • Pinch salt ⠀

METHOD ⠀

  1. Give the tahini a really good stir in its jar. You want to make sure the oil and solids are well mixed. ⠀

  2. Mix all the ingredients in a bowl or in a mini food processor until you get a thick sauce. Add extra water if you prefer a thinner sauce. ⠀

  3. Use as a salad dressing, over roasted chicken or roasted veg. ⠀

Products

Food processor- KitchenAid 5KFC3516 Classic Mini Food Processor, 240 W, 830 ml, White, 5KFC3516BWH

Tahini Sauce
Dressings and SaucesHanna Mathilde