I’ve been on a Greek food kick lately, and after trying several places here in San Diego, I wanted to indulge in my own homemade Lemon-Tahini Sauce.
Tahini is ground-up sesame seeds. Think of peanut butter or almond butter. Tahini is the sesame seed-butter version.
You can buy either raw or toasted, higher
amounts of nutrients will be retained in the raw version, however not by much, especially considering the small amount usually consumed at one time.
The raw will taste a little bit “sharp” compared to the toasted, which tends to taste more nutty and earthy. It’s really personal preference which one is best. I bounce between the two. For this recipe I used raw, but feel free to use the toasted tahini. Try both!
This recipe is super easy to make and quite versatile…
Traditionally served drizzled on falafels, it lends it’s nutty, creamy goodness best with chicken, white fish, vegetables or grains — it’s great mixed withmashed root vegetables, for a Middle Eastern slant on “mashed potatoes”, the potatoes easily substituted with pureed cauliflower, beets, sweet potatoes, cassava or winter squash.
By the way, I have an excellent recipe for Creamy Mashed Cauliflower that I’ll have to share with you someday soon too…friends who tried it that usually eat potatoes could NOT BELIEVE there were no potatoes in this recipe!
Stay tuned for that recipe to come in the upcoming months…
The Lemon-Tahini Sauce can be served as a stand-alone dip for carrots, celery, jicama or whatever dippers you fancy.
Give it a try — it’ll satisfy any savory, creamy craving and give you a nutritional boost of certain minerals, such as copper, calcium and magnesium. These minerals help with many bodily functions, to name a few, copper has been known to reduce pain and swelling in rheumatoid arthritis, calcium helps support bone health and magnesium can help lower blood pressure.
The only kitchen appliance you need is a blender; I like using my Ninja mini-blender for a silky-smooth texture.
Makes about 8 ounces
1/2 cup tahini, unsalted
1/2 cup filtered water
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 1/2 teaspoons tamari (gluten-free soy sauce)
dash cayenne – optional
Place all ingredients in a blender and puree until smooth, about 1 minute. Enjoy!
I love dipping carrots or celery in my sauce, and even use as a salad dressing, or mix with chopped hard-boiled eggs for a delicious egg salad.
How you like YOUR Tahini-Lemon Sauce? Share below!