I am seriously addicted to tahini (and chilli flakes as I stated in the past). Being a Cypriot, I grew up on tahini. Tahini pies, tahini sauce, tahini with honey on bread, I am so grateful that my culinary heritage includes this tasty and healthy, sesame treasure. Tahini sauce is very easy to make and it’s absolutely fantastic with almost anything! I love it with chicken or lamb shawarma, with kebabs, falafel, salads or even plain with some nice, fresh pita bread. My mother, who makes the best tahini sauce in the whole wide world, says, that the difference between a good tahini sauce and a great one, is the amount of time you beat the tahini. The longer the beating, the better the sauce.
- 1 cup tahini paste
- 2 cloves garlic, crushed in a mortar and pestle with a pinch of salt
- ¼ cup + 2 Tbs olive oil
- 1 ¼ cup water
- ¾ cup lemon juice
- Pine nuts or chopped parsley to garnish
In a food processor fitted with a metal blade, add the tahini, half the water, garlic and olive oil. Beat for a minute until combined. Mixture will look curdled and terrible but don’t worry it will come together eventually. Add the lemon juice and keep beating for another minute. Add the remaining water and beat for 5 minutes. Season liberally with salt.
Serve sprinkled with pine nuts or chopped parsley.
Note: Tahini dip will thicken as it sits. If this happens, loosen with a little bit of water before serving.