I am obsessed with tahini. I buy it in massive tubs from middle eastern shops, not those piddly jars they have in the supermarkets. When John first met me, he thought all of my recipes were basically tahini soup.
Luckily that’s not the case. However, there is always a place in my heart for a quick and simple tahini sauce, and tonight we made some to go with our roast aubergine, and included chilli sesame oil. It’s really versatile, here’s the basic method for mine…
You will need:
- 4 Tbsp tahini
- 1/2 tsp salt
- 1 tsp garlic powder (optional)
- juice of 1 lemon (optional)
- water as required
1. Combine tahini, salt, and garlic powder in a bowl.
2. Add the lemon juice, stirring thoroughly. The tahini will start to separate / curdle. Don’t worry, this is normal!
3. Continue to add water and stir until the sauce is a creamy drizzling consistency. Note that it will get thicker, and go through various strange stages before you get to the texture that you want.
Tip: This recipe normally takes more water than I expect for the amount of tahini that I use.
The final result is creamy, smooth, and tasty with a distinctive nutty bitterness that I find really satisfying.
We have tried various different combinations of ingredients with our tahini sauce.
Sometimes we add olive oil. This makes it smoother, more creamy and full of olive oil flavour. Try experimenting with different oils such as argan, sesame or walnut, or try flavoured oils.
A particular quickie favourite is just tahini with Caribbean hot pepper sauce stirred in, as this already contains chilli, vinegar and water. This version is thick and pink and tangy!