I first ate Tahini Sauce at a kebab and falafel restaurant when my fiddle teacher and I went out to lunch in Walnut Creek.
It has a distinct flavor: a slight bitterness almost but in a really good way! I could not stop eating it.
This version is from Jerusalem: A Cookbook, which is a really fun cookbook if you want to explore.This tahini sauce should keep in the refrigerator for up to a week. If it gets too thick, just stir in a bit of water to thin it back down to the consistency you like.
Goes great on falafels along with tzatziki sauce.
- 2/3 cup light tahini paste stir the paste in the tub well before scooping some out as it separates
- 1/2 cup water
- 2 Tbs fresh lemon juice
- 1 clove garlic, crushed
- 1/4 tsp salt
- Crush the garlic and salt on your cutting board with the flat of your knife and mix it into a paste, scraping it and chopping as you go.
- Stir the tahini paste, water, lemon juice and garlic and salt together. It should be thick but runny enough to drip from a spoon.