Tahini Sauce
In this easy recipe, I add freshly chopped parsley, a popular twist where I grew up in Egypt called tahini bqaudoonis. The parsley adds a nice freshness but is optional. You can also easily switch it up with fresh mint or dill if you prefer. Use tahini sauce to jazz up sandwiches, wraps, lunch bowls, falafel, mezze platters–the possibilities are endless!
Servings: 12 tablespoons (serves 5)
Ingredients
- 1-2 garlic cloves, peeled
- 1/2 teaspoon salt
- 3/4 cup tahini paste
- 1/2 cup fresh lime or lemon juice
- Cold water (about 1/4 cup)
- 1 cup chopped parsley (optional)
Instructions
- Make a garlic paste. Using a mortar and pestle, crush the garlic cloves with the salt into a paste (or mince or finely grate the garlic and season with salt).
- Combine. Add the crushed garlic, tahini paste, and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies). Add the water, a little bit at a time, until you reach your desired consistency.
- Finish and serve. Transfer to a serving bowl and stir in the parsley (if using). Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the tahini paste used in this recipe.
- Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
- Storage: Refrigerate in a tight-lid container for 2 to 3 days.
Nutrition
Calories: 93.5kcal | Carbohydrates: 4.5g | Protein: 2.8g | Fat: 8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 3g | Sodium: 105.2mg | Potassium: 109.4mg | Fiber: 0.9g | Sugar: 0.2g | Vitamin A: 436.3IU | Vitamin C: 10.4mg | Calcium: 30mg | Iron: 1mg
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