Tahini sauce is very common in Middle Eastern cuisine. If you order falafel, for example, it will be accompanied by tahini sauce – it’s just so, tradition in any country. However, tahini sauce is not always tasty. Though it is traditionally made of 4 simple ingredients (tahini paste, lemon, water and garlic) sometimes it contains preservatives like vinegar, or citric acid, that may spoil the taste. So basically I don’t like tahini sauce and I avoid it in restaurants. But home-made tahini sauce is an exception.
In my previous post I shared with you how to make tahini paste. You will need it in this recipe. These are proportions that I find optimal for tahini sauce:
Tahini paste 60 ml (100 g)
Lemon juice 50 ml
Water 60-100 ml
Garlic 2 cloves
How to make Tahini Sauce
The method is very simple. You just need to combine all ingredients. You can use blender to do it, or you can mix everything thoroughly in a bowl using fork or whisk (lazy version, less items to wash after 😀 ). In case you choose the second option, you need to grate garlic first. We tested both methods, and both are good depending on your expectations. Sauce (naturally) will be smoother, if you will blend it.
You can also vary the amount of water and lemon juice. If you want thick consistency start with 60 ml of water first and add more if the sauce will be too thick. Same with lemon juice – you can add more, if you wish it to be more sour. We eat salads every evening, so usually we add tahini sauce as a dressing. That is why I prefer to add a bit more water, to make consistency liquid enough.
Using these proportions you will get aprox. 200 ml of tahini sauce.
In case you need some inspiration to choose ingredients for your salad, maybe my ideas will be useful for you) The salad on the picture contains:
- Lettuce salad
- Broccoli (raw)
- Mint (Fresh)
- Black pepper
Eat more raw veggies and stay healthy!
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Have a nice day!