Easy Tahini Sauce (gluten-free)
Servings: 8 servings
Ingredients
Basic Tahini Sauce
- 2-4 cloves garlic, finely minced
- ½ cup tahini paste
- ¼ cup fresh lemon juice
- 6-8 tablespoons cold water
- ½ teaspoon coarse ground sea salt (more to taste)
Sweet Heat Option
- 1 softened medjool date
- 1-2 tablespoons jalapeno juice
Instructions
- Finely mince the garlic or use a garlic press.
- Mix the tahini, garlic, salt, and lemon juice in a bowl or jar. Whisk in the water a couple tablespoons at a time until the desired consistency is met.
- The sauce will seize up when you add the liquids, but keep whisking and adding water until it all comes together as a smooth, silky sauce.
- Taste and adjust seasoning as you go. Lemon makes it tangier, garlic makes it more pungent, salt enhances the flavours. Add more water if you want a thinner more pourable consistency.
Sweet Heat Option
- Place all the ingredients* plus 1 softened medjool date (remove pit) and 2 tablespoons of pickled jalapeno juice into the blender or food processor and blend until silky smooth. *Remember to add the water a couple tablespoons at a time until desired consistency is met.
- Store in the fridge in a jar for a week to ten days.
Notes
Garlic: add the garlic a bit at a time tasting as you go. The garlic will intensify during fridge time.
Sweet heat: for the sweet heat option, place everything in the blender or food processor and blitz until silky smooth. The date is a game changer!
Storage Tips: store the sauce in the fridge in a jar for a week to ten days.
Too Thick: if the sauce thickens up too much in the fridge, add a teaspoon of water at a time until you reach the desired consistency.
Tahini Paste: find the tahini paste in the International aisle or peanut butter/condiment aisle at the grocery store (try Soom) or order it online.