Gracious Vegan Tahini Sauce
By the Gracious Vegan
I worked hard to get these proportions right. This comes out perfect every time, at least for my tastebuds. Tahini sauce works on everything: falafel, baked potatoes (sweet or white), all sorts of vegetables, and cooked grains as well (see a longer list below recipe). It is fast to make and lasts about a week in the refrigerator (see note about freezing below recipe).
Makes 1.5 cups
Blend these together (food processor, blender, or stick blender). Add more water if needed.
3/4 cup tahini (see note below on brands of tahini)
1/2 cup warm water
1/4 cup lemon juice
2 cloves garlic, peeled and sliced
1/2 teaspoon salt
Use immediately or refrigerate. You may need to stir in additional water the next day because it usually thickens up.
Freezes well: after thawing you may need to blend it and/or add water
Note on brands: While the largest growers of sesame seeds are India, China, and Myanmar, tahini production is highest in the Middle East and North Africa, with a growing number of boutique process in the U.S. (made with imported sesame seeds). Many connoisseur prefer tahini made with Ethiopian sesame seeds, and I’ve come to appreciate those tahinis the most myself. Tahini made from Ethiopian seeds is often thinner than other tahinis, which is one advantage, and its flavor is slightly less bitter. My favorite brands are the following: Pepperwood Organics, Soom, Joyva, and Mighty Sesame. You can make your own tahini. Note, though, that it’s difficult to get the silly smooth texture of tahini made with millstones weighting several tons.
Tahini sauce goes well with:
Veggie burgers, tomatoes, cucumbers, and onion in a pita
Grilled vegetables
Roasted vegetables
Grain pilaf or grain-lentil pilaf
Timing: About 10 minutes
Nutritional information (per Tablespoon): 46 calories, 4g fat, 1g sat. fat, 1g carbs, 49mg sodium, 1mg fiber, 2g protein
Gluten-free