Sauces · From Adam's kitchen
Tahini Sauce
A creamy, lemony, garlicky tahini sauce with lots of parsley. Drizzle it on kabobs, roasted vegetables, grain bowls, and falafel.
- Makes
- About 2⅓ cups (serves 4-6)
- Skill
- Easy
- Prep
- 10 min
- Cook
- None
- Total
- 10 min
Method
Heads up
Stir the tahini well in its jar first. The oil separates and sits on top.
Prep (5 min)
Zest the lemons, then juice them. Peel and mince the garlic and finely chop the parsley.
Whisk (3 min)
Add everything to a bowl and whisk until smooth.
Ready whenIt is creamy and pourable, like heavy cream. If it seizes up and gets thick at first, that is normal. Keep whisking in water 1 tbsp at a time until it loosens.
Chill (30 min)
Refrigerate at least 30 minutes before serving so it can set up.
Make it cheffy
Tame the garlic
How
Let the minced garlic sit in the lemon juice with a pinch of salt for 10 minutes before whisking in the tahini.
Why
The acid mellows garlic's harsh raw bite, so the sauce tastes garlicky without burning.
Swaps
- Parsley → cilantro or dill.
Make ahead & storage
Make ahead
Make it ahead; it keeps well.
Storage
Keep in a sealed jar in the fridge. It thickens as it sits, so stir in a splash of water before using.
Macros per serving
Estimate- Calories
- about 95
- Protein
- about 2 g
- Carbs
- about 3 g
- Fat
- about 9 g
Per 2 tbsp, about 19 servings per batch.