Tahini Sauce
Prep Time
5m
Cook Time
-
Total Time
5m
This Tahini Sauce is a smooth and flavorful condiment made with tahini, lemon juice, garlic, and a touch of honey. Perfect for drizzling over roasted vegetables, salads, or grilled meats, and garnished with toasted nuts for added crunch. A versatile and delicious addition to any dish.
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
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Garnish
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories144kcal
-
Fat12g
-
Saturated Fat1g
-
Carbohydrates5g
-
Fiber0g
-
Sugar1g
-
Protein4g
-
Cholesterol0mg
-
Sodium99mg
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Tahini – sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If it’s hard to mix together (some brands are better than others – I like Mayver’s) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix. Last resort – blitz with stick blender.
2. Water thins the sauce so it can be drizzled. It doesn’t dilute flavour – tahini is very intense!
3. Lemon is the acidity here. Substitute with (in order of preference): sherry vinegar, red or white wine vinegar, apple cider vinegar.
4. White pepper is invisible in the sauce, black pepper leaves specks. Visual difference only!
Keeps 3 days in the fridge (bring to room temp to use).
Nutrition for full batch.
2. Water thins the sauce so it can be drizzled. It doesn’t dilute flavour – tahini is very intense!
3. Lemon is the acidity here. Substitute with (in order of preference): sherry vinegar, red or white wine vinegar, apple cider vinegar.
4. White pepper is invisible in the sauce, black pepper leaves specks. Visual difference only!
Keeps 3 days in the fridge (bring to room temp to use).
Nutrition for full batch.