Lemon Tahini Sauce
A creamy, nutty, tangy sauce of tahini, lemon and olive oil, whisked smooth in five minutes. Spoon it over roasted vegetables, grain bowls, falafel or grilled chicken.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Serves
- 6
Tahini brands vary a lot in thickness, so add the water gradually and stop when the sauce is as thin as you like. The sauce thickens in the fridge, so whisk in a spoonful of water before serving. It keeps for up to 1 week in a sealed jar.
Method
-
Spoon the tahini into a medium bowl and add the lemon juice. Whisk firmly and the mixture will seize up and turn thick and pasty, which is normal.
-
Add the water a splash at a time, whisking after each addition, until the sauce turns pale, smooth and pourable.
-
Whisk in the olive oil, maple syrup, cumin and salt.
-
Taste and add more salt or lemon juice if needed, then thin with more water until it falls off the whisk in a ribbon.
-
Transfer to a serving bowl and top with the parsley and paprika.
Tap a number to check off a step. Tap a green time to start a timer.
