Galganov's Free Recipe for the
Let's go make some fantastic tahini sauce!
The Background Story
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.
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.