Lemon Tahini Sauce

lemon tahini sauce

Lemon Tahini Sauce

This is my go-to sauce when I’m in the mood for something nutty, creamy and zesty. It’s super handy if you’re ever cooking for anyone who needs to avoid dairy.

takes: 5 minutes
makes: about 1 cup,
serves 2 as an accompaniment:
1 clove garlic finely pounded, optional
4 tablespoons lemon juice
4 tablespoons tahini
2-4 tablespoons water
2 tablespoons extra virgin olive oil

1. Combine garlic (if using), lemon juice, tahini, 2 tablespoons water and the olive oil in a small bowl. Taste and season with salt.

2. Add extra water if you think it needs it but skip it if you prefer a thicker sauce.

Variations

no tahini – replace with peanut butter, cashew butter or almond butter.

Usage Suggestions

with roast veg – lovely as a sauce or dressing to drizzle over diced roast veg.

hummus alternative – works most places you’d consider using hummus.

with fish – lovely with pan fried or grilled fish.

Prepare Ahead?

Absolutely. Takes about 5 minutes.

Storage Best Practices

Store in a glass jar or bowl covered with cling wrap. Will keep in the fridge for 3-4 weeks. Can be frozen for up to 12 months.

Waste Avoidance Strategy

garlic, tahini, oil – pantry.

lemon – will keep in a plastic bag in the fridge for months.

Problem Solving Guide

too thick – add more water.

bitter – probably because of your oil. Next time use a better quality extra virgin olive oil. For now, adding a little more tahini can help. Oh and make sure you use hulled tahini as it has a cleaner, milder flavour.

bland – hit it with more lemon juice and salt.
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{ 3 comments… read them below or add one }

Denise Pastor February 9, 2017

Great idea Susan I will try these with my eggplant steaks. I made this with the minced beef and cabbage from last week’s meal plans. Very tasty didn’t realise how easy it was too make. I must admit I don’t like store bought hummus. This is great.

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Susan Stone June 11, 2016

This sauce sounds absolutely wonderful, and it just struck me that what it would go extremely well with is your roasted eggplant. I’m thinking to serve that with za’atar crusted pork chops…

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jules June 16, 2016

Yum!!

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