Creamy Tahini Sauce
With just a few ingredients, this beautiful homemade Creamy Tahini Sauce is quick and easy to make and a great recipe to add to your folder…
Ingredients
- 1 medium cloves garlic, blanched
- 1/4 tsp. ground Himalayan sea salt, or more to taste
- 1/4 cup freshly squeezed lemon juice, divided tips & tricks
- 1/2 cup tahini paste see Recipe
- 2 tbsp. cold low-sodium vegetable broth, or as needed
- 1/4 tsp. Baharat
Directions
- To blanch the garlic: Add unpeeled garlic to a small saucepan with boiling water and set the timer for 5 minutes. When time is up, remove from the heat and scoop out the garlic using a small sieve before rinsing under cold water; peel it.
- Add the blanched peeled garlic to a mortar along with a ¼ teaspoon of ground sea salt. Crush the ingredients using the pestle until it turns into a paste. To this, add a tiny amount of lemon juice, about ¼ to ½ tsp., and continue mashing until it gets liquid.
- In a mixing bowl, add tahini paste, garlic mixture and the remaining lemon juice. Whisk the ingredients until very well blended and the mixture gets thick. Add cold vegetable broth, a tbsp. at a time, until the desired consistency is reached, whisking constantly. Add Baharat and whisk until well incorporated. Serve right away otherwise transfer to the fridge until needed. Yields 2/3 cup