Tahini Sauce (Flavorful and Aromatic)
Toasting and grinding your cumin and coriander seeds separates this Tahini Sauce from the rest.
Ingredients
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon coriander seeds
- 3/4 cup tahini
- 1/4 - 1/2 cup lemon juice, preferably freshly-squeezed
- 2 garlic cloves, grated on a zester, or finely minced
- 2 tablespoons excellent-quality extra-virgin olive oil, divided
- 5 - 8 tablespoons water, see Notes
- sea salt, to taste
Serve with:
- Fresh vegetables
- Pita chips
Instructions
- Toast the cumin and coriander seeds in a dry pan over medium heat until very fragrant, but not burned, about 3 to 5 minutes.
- Pour them onto a plate or a piece of wax or parchment paper to completely cool.
- Once the seeds are cooled, pulse them in a grinder to a fine powder.
- Add the spices to a medium bowl, and add the tahini, lemon juice, garlic and 1 tablespoon of the oil.
- Whisk the ingredients. If the sauce is seizing up in your whisk, just continue to add more water, one tablespoon at a time, until the desired consistency.
- Taste and adjust any seasonings or lemon juice. Drizzle the remaining oil over the top of the Tahini Sauce and serve.
Notes
If you’ve never made Tahini Sauce at home, it can be a bit daunting if you don’t know what’s ahead..
First, the oil has probably separated in your brand new jar. That will have to be combined very well before you begin. What worked for me was scraping the entire jar into a bowl and using my immersion blender to bring it all together into one smooth >>>. If you do not have an immersion blender, you can use a regular electric blender or good old elbow grease and a whisk. Once you have smoothed out the tahini, you can pour it back into the jar to keep in a cool, dark place, like a pantry. No need to refrigerate. If you use the jar again within a few weeks, you will still need to stir, but probably not need to go through that hard blending again. As you first begin to blend the ingredients together, the mixture will “seize up.” It is normal. Add the water one tablespoon at a time, stirring after each addition, until the sauce is to the consistency that you personally like. Be sure to taste and adjust any extra salt or lemon juice, also. Tahini Sauce is a condiment that you have to adjust as you go. The end result is super-delicious, so enjoy the process! Nutritional chart was calculated with 1 teaspoon sea salt and ¼ cup lemon juice.
First, the oil has probably separated in your brand new jar. That will have to be combined very well before you begin. What worked for me was scraping the entire jar into a bowl and using my immersion blender to bring it all together into one smooth >>>. If you do not have an immersion blender, you can use a regular electric blender or good old elbow grease and a whisk. Once you have smoothed out the tahini, you can pour it back into the jar to keep in a cool, dark place, like a pantry. No need to refrigerate. If you use the jar again within a few weeks, you will still need to stir, but probably not need to go through that hard blending again. As you first begin to blend the ingredients together, the mixture will “seize up.” It is normal. Add the water one tablespoon at a time, stirring after each addition, until the sauce is to the consistency that you personally like. Be sure to taste and adjust any extra salt or lemon juice, also. Tahini Sauce is a condiment that you have to adjust as you go. The end result is super-delicious, so enjoy the process! Nutritional chart was calculated with 1 teaspoon sea salt and ¼ cup lemon juice.
Nutrition Facts
Tahini Sauce (Flavorful and Aromatic)
Amount per Serving
Calories
159.47
% Daily Value*
Fat
14.87
g
23
%
Saturated Fat
2.07
g
13
%
Polyunsaturated Fat
5.31
g
Monounsaturated Fat
6.87
g
Sodium
207.39
mg
9
%
Potassium
100.69
mg
3
%
Carbohydrates
5.3
g
2
%
Fiber
2.02
g
8
%
Sugar
0.31
g
0
%
Protein
3.66
g
7
%
Vitamin C
3.25
mg
4
%
Calcium
92.62
mg
9
%
Iron
2.01
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!