Garlic Tahini Sauce
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1garlic clove, cut in half, green shoots removed
- Salt to taste
- ⅓cup sesame tahini
- 2 to 4tablespoons fresh lemon juice (more to taste)
- Aleppo pepper or red pepper flakes for sprinkling
Nutritional analysis per serving (1 servings)
501 calories; 44 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 19 grams polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 14 grams protein; 308 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
- Step 2
Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up.
- Step 3
Gradually whisk in up to ⅓ cup water, until the sauce has the consistency of thick cream or runny yogurt. Taste and adjust salt. Sprinkle in pepper.
- The sauce will keep in the refrigerator for a few days but is best made just ahead, because the taste of garlic grows stronger over time.
Private Notes
Comments
This is a fairly traditional tahini sauce. Though the ingredients list doesn't include the water in the recipe steps, thinning the sauce with lemon juice water, or even oil, add some combination until the desired consistency is achieved. The ingredients list results in a fairly stiff sauce, and I think you'll want something a little more fluid.
Sorry, Allan, but garlic-in-the-jar is nasty stuff. It has an off flavor that will spoil any recipe. It's not so difficult to smash a clove of garlic with the side of a knife to use in this recipe (and others).
Minced garlic from a jar works great. Use at least 4 TBSP lemon juice for a single batch or it will be too thick. If making for a dinner party, at least quadruple it. They loved it!
I find adding just .5-1 tsp of honey puts this sauce over the top! Not too sweet, good on almost everything.
To cut the bitterness of the raw garlic you can soak it crushed in the lemon juice for 10-20 minutes then strain it out and just use the infused lemon juice. All the garlic flavor without the sharpness.
I added much more garlic than it called for!
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