Tahini sauce is one of those multi-purpose workhorses of the Middle Eastern world. It’s heart is sesame (tahini) paste, and good as a complement for all things savory.
This makes a rather lot of it, but it all gets eaten. Usually in a bowl with a bunch of flatbread 🙂
So, in a bowl combine:
- 1 cup tahini paste*
- 1/4 cup lemon juice
- 4-5 cloves of garlic, minced and crushed
- pinch of salt
- pinch of pepper
*tahini paste contains both ground sesame seeds and it’s oil. It’s imperative to stir it in the container until they’re mixed smoothly, like it’s a paste or something.
Mix together well, and start adding water to thin it out. You’ll probably need at least 1/2 cup, but do it in increments. Ultimately you’ll want something like really thin (watery) peanut butter that mostly flows off the spoon.
The sauce will keep in the fridge for quite a while, but I’ve found it does dry out a bit over a day or two. I’ve found a handful of water (like, cup your hand as a measure) or so mixed in reconstitutes it nicely.