Tahini Sauce
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Rated 5.0 stars by 1 users sauce Mediterranean/Middle Eastern 2 Cups 15 minutes This is the one of the easiest and most delicious quick creamy tahini recipes adapted (From the kitchen of Michael Solomonov/Steven Cook) Quick Tahini and 5 Minute Hummus" lollygag 1 Garlic clove Juice of 1 Fresh Lemon or Meyer Lemon 1 16oz. Jar of pure sesame tahini (you can find this at any Middle Eastern market, Kosher Deli, or grocers such as Trader Joe's or Amazon.) 1 Tbsp. Kosher salt 1 Tsp. Ground Cumin 1-1 1/2 cups of ice cold water (add more if the tahini seems too thick) Peel and nick the tip-off of garlic clove and place it in a food processor. Add the squeezed fresh lemon juice, salt and ground cumin. Pour the tahini on top, making sure to scoop out all of it from the container to get every inch of that sesame and oil. Process until mixture is the consistency of peanut butter. Then, stream the ice water into the food processor while it's still on, a little at a time, until the mixture is smooth, creamy, and lightened to the color of dry sand. If the tahini seems too thick, you can add a little water a table spoon at a time to it until it reaches the desired consistency. Pour tahini sauce into a small bowl (or air tight storage container and chill until use.) If serving immediately, you can enjoy as is over your main dish, or with a bit of smoked Paprika, Green Za'atar or Pink Za'atar, and chopped fresh Dill sprinkled on top. * This should last up to 1-2 weeks stored in air-tight containers in the fridge. * Serve with warm, fresh pita bread or as a sauce for main dishes of choice. * For an added pop, you can try serving this with toasted or roasted pine nuts on top. Simply toast 1/4 C. pine nuts in a pan that's been sprayed with a bit of Olive Oil and brown for 2-3 minutes. Alternatively, you can toast them in the oven on broil for 1-2 minutes, checking to make sure they do not burn.Quick Tahini Sauce
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Quick Tahini Sauce
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