This is truly an all purpose sauce. I love it most with roasted vegetables and on top of salads, however it can easily be used on fish, poultry and meat. The recipe below makes a thicker sauce, however for a thinner sauce, add more water, ~2 tbsp at a time. If you’re feeling extra fancy, sub the garlic clove for a close of roasted garlic.
Garlic Tahini Sauce
- 1/2 cup water
- 1/3-1/2 cup tahini*
- juice of 1/2 lemon, more to taste
- 1 clove garlic
- 1/4 tsp salt
- pepper to taste
*I typically use roasted tahini, however if you are a raw foodie, I’ve also made this recipe with raw tahini and it works great as well. For a thicker sauce, use 1/2 cup tahini. For more of a salad dressing use 1/3 cup tahini.
- In a high speed blender add liquids first, followed by the remaining ingredients.
- Blend on high until smooth, adding more water to reach desired consistency.
- Store in an air tight container in the fridge for up to 5 days.