The Perfect Tahini Sauce
This creamy tahini sauce has the perfect balance of lemon and garlic - with no bite.
Servings: 4 people
- 6 whole cloves fresh garlic
- juice of two lemons ¼ cup (60ml)
- ½ cup good tahina
- ½ tsp honey can be replaced with agave to ensure it is vegan
- ¼ cup ice water (60ml)
- ¼ tsp salt to taste
Juice your lemons and peel your garlic cloves. Add to the bowl of your food processor or blender.
Blitz the lemon juice and garlic until it forms a thick liquid. Leave to sit for 15 minutes.
Pour the lemon garlic liquid through a mesh strainer, into a small bowl. (Use this pureed garlic for another recipe!)
Rinse the bowl of your food processor and then return the lemon juice to the bowl. Add tahini, honey, and salt.
Blend until it forms a thick paste, then add water, a tablespoon at a time, until you have a pourable tahini / tahina sauce.
This makes roughly a cup of tahina, and will keep in the fridge for about a week (if it lasts that long).
The taste of your tahina sauce will largely depend on the quality of your tahina, use the good stuff.