Tahini Sauce
I needed Tahini Sauce for a recipe, but could only find Tahini Paste. So, I looked at a few recipes and came up with this one.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 pinch cayenne pepper
- 1 pinch ground cumin
- 1/3 cup sesame tahini paste
- 1 clove garlic, minced into a fine paste
- 1/4 teaspoon kosher salt
- 2 to 6 tablespoons lukewarm water
- 1 tablespoon fresh parsley chopped optional
- Carbohydrate 0.300027083953828 g
- Cholesterol 0 mg
- Fat 0.583722708574557 g
- Fiber 0.0458604168310271 g
- Protein 0.0407639583606552 g
- Saturated Fat 0.0804000625333081 g
- Serving Size 1 1 Serving (5g)
- Sodium 50.8614833334101 mg
- Sugar 0.254166667122801 g
- Trans Fat 0.0193244166731991 g
- Calories 6 calories
Whisk tahini, garlic paste, lemon juice, olive oil and the salt in a bowl until combined — the mixture will thicken, don’t worry about this. Add the water, a tablespoon at a time and whisking well after each addition until desired consistency. If making a spread, look for the consistency of peanut butter. If making a sauce, add enough water until the consistency of runny yogurt. Stir in the optional cumin, cayenne pepper and parsley. Taste for seasoning and adjust with additional salt or lemon juice. Store covered in the refrigerator up to 5 days. Nutrition Per Tablespoon: Calories 78, Protein 2g, Carbs 3g, Fiber 1g, Sugar 0g, Fat 7g, Sat/Fat 1g, Cholesterol 0mg
