Galganov's Free Recipe for the
Tahini Sauce - a Middle-Eastern Vegan add-on!

Let's go make some fantastic tahini sauce!

To make this tahini sauce recipe you will need:
  • a mixing bowl and whisk (whip) or fork
    OR a jar with a tight-fitting lid to shake the mixture well to blend.  We prefer a mixing bowl and whisk
  • measuring cups
  • measuring spoons
  • a kitchen rasp, grater or knife to mince the garlic (we like a rasp or fine grater best)

  

  The required ingredients for this tahini recipe are:
  • 1/3 C tahini paste
  • 2 Tbsp lemon juice
  • 1/3 C water
  • 1 medium/small clove garlic - minced
  • pinch cayenne
  • 1/4 tsp salt

» Best of Tahini Sauce recipes ever «

Method:

  1. Combine ingredients in a mixing bowl and whisk/whip until completely smooth.
  2. Add water until the mixture resembles a slightly thick French salad dressing (smooth and creamy and slightly pourable).
  3. Taste and add additional lemon and seasonings very carefully - only if and as needed to achieve the flavour balance you like.

Tips & Tricks:

  • Remember, you can add salt and other flavours but once you've put them in you can't take them out so add them very carefully and in small amounts, blend very well, and taste. Your objective is to achieve a balance of flavours without wiping out the key ingredient - the sesame.

The Background Story
Tahini Sauce - a Middle Eastern, Vegan Add-On

If you appreciate halva, you will recognize a certain, familiar flavour in tahini - that is, sesame.

Tahini is, simply hulled, lightly roasted (usually white) sesame seeds ground up until they are, essentially, sesame butter. The process to make sesame butter (or tahini) is, in essence, the same as to make peanut butter. That is, the seeds are ground until the oil becomes a predominant feature and the sesame becomes an oily pate (or "spread").

Tahini separates the same way peanut and almond butters do. Consequently, the solids and oils must, sometimes, be re-blended to use.

Tahini, though, is not tahini sauce just as both of these (that is, "tahini" and "tahini sauce") are not tahini dip.

What distinguishes tahini dip from tahini sauce is that the dip is thicker (has less water) and usually has finely minced parsley and less garlic ... but it's always about taste so, as you make these, you will "invent" your favourite tastes and flavour blances.

Tahini sauce is most often used over felafel and sometimes (although often as a dip) is drizzled over hummus.

Our focus, on this page, is to create a tahini sauce ... a feature we love on our felafels whether on a platter or in a sandwich.

Foodcult.com