Avocado Salsa
Genevieve Ko
336 ratings with an average rating of 4 out of 5 stars
336
10 minutes
Garlic Tahini Sauce
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 scant cup
- 1garlic clove, cut in half, green shoots removed
- Salt to taste
- ⅓cup sesame tahini
- 2 to 4tablespoons fresh lemon juice (more to taste)
- Aleppo pepper or red pepper flakes for sprinkling
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
490 calories; 43 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 19 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 14 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a mortar and pestle, mash the garlic clove to a purée with a generous pinch of salt.
- Step 2
Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up.
- Step 3
Gradually whisk in up to ⅓ cup water, until the sauce has the consistency of thick cream or runny yogurt. Taste and adjust salt. Sprinkle in pepper.
Tip
- The sauce will keep in the refrigerator for a few days but is best made just ahead, because the taste of garlic grows stronger over time.
Private Notes
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Cooking Notes
John M
This is a fairly traditional tahini sauce. Though the ingredients list doesn't include the water in the recipe steps, thinning the sauce with lemon juice water, or even oil, add some combination until the desired consistency is achieved. The ingredients list results in a fairly stiff sauce, and I think you'll want something a little more fluid.
Figaro
Sorry, Allan, but garlic-in-the-jar is nasty stuff. It has an off flavor that will spoil any recipe. It's not so difficult to smash a clove of garlic with the side of a knife to use in this recipe (and others).
Allan
Minced garlic from a jar works great. Use at least 4 TBSP lemon juice for a single batch or it will be too thick. If making for a dinner party, at least quadruple it. They loved it!
Shannon
A new staple! Perfect, simple, and delicious. I don't have a mortar and pestle so I dice the garlic and smash it with the back of a spoon on a cutting board. Easy peasy! Delicious on a salad of Persian cukes, tomato, peppers, feta and power greens. Add a little sumac, fresh mint and zaatar for some extra flavor.
thinkingaboutart
Made this sauce last night, although not exactly using exact measurements. It went really well with roasted cauliflower and also with salmon. Easy and good. (Wonder how it will be today?)
Jana Arcidiacono
I mashed the garlic in mortar and pestle but next time will just use the garlic press and then mash with salt. The garlic stayed a bit too chunky. I also had to add water as the end result was a paste instead of sauce. The modifications resulted in a delicious dressing that I will use as a staple for roasted vegetable grain bowls.
Jane
This sauce is delicious! I made it to accompany a whole roasted cauliflower, but it was excellent with the little lamb chops I was also serving. It was quick to prepare, and I think it would go well with nearly any roasted vegetable or meat. A definite winner!
Keiko
I found the sauce to be too thick using the particular tahini I bought from Whole Foods. I thinned it with bit of water. It was excellent on roasted sweet potato, acorn squash, and portobello mushroom.
Julie Martin
The whole roasted cauliflower and this sauce are very much favorites of mine, good for dinner parties, too! Please add "water" to the list of ingredients! Thank you.
Sgk
To cut the bitterness of the raw garlic you can soak it crushed in the lemon juice for 10-20 minutes then strain it out and just use the infused lemon juice. All the garlic flavor without the sharpness.
KW
I added much more garlic than it called for!
Marto
I made this as is and was delighted to have a quick, simple tahini sauce recipe at hand. I used mine over rice and air-fried cauliflower for a lunch-time treat.
HKanthou
As noted by others, the volume of lemon juice cited here is too small. Use water and keep tasting, finishing with fruity Greek olive oil.
JMuchow
I will use less lemon juice next time, but it’s a good traditional tahini.
Anissa
Instead of water, use ice cubes as the tahini reacts perfecty to cold
Julie Martin
The whole roasted cauliflower and this sauce are very much favorites of mine, good for dinner parties, too! Please add "water" to the list of ingredients! Thank you.
Lilikoi
Mashed garlic with 1 t very coarse salt, was easier than I thought it would be.
Jana Arcidiacono
I mashed the garlic in mortar and pestle but next time will just use the garlic press and then mash with salt. The garlic stayed a bit too chunky. I also had to add water as the end result was a paste instead of sauce. The modifications resulted in a delicious dressing that I will use as a staple for roasted vegetable grain bowls.
globalcopywrite
I added about 1/2 cup of plain Greek yogurt to the mix and it was fabulous.
Shannon
A new staple! Perfect, simple, and delicious. I don't have a mortar and pestle so I dice the garlic and smash it with the back of a spoon on a cutting board. Easy peasy! Delicious on a salad of Persian cukes, tomato, peppers, feta and power greens. Add a little sumac, fresh mint and zaatar for some extra flavor.
Barry
This is a great alternative sauce than the almond/olive oil one, far easier to make, lower fat and very tasty.
Allan
Minced garlic from a jar works great. Use at least 4 TBSP lemon juice for a single batch or it will be too thick. If making for a dinner party, at least quadruple it. They loved it!
Figaro
Sorry, Allan, but garlic-in-the-jar is nasty stuff. It has an off flavor that will spoil any recipe. It's not so difficult to smash a clove of garlic with the side of a knife to use in this recipe (and others).
John M
This is a fairly traditional tahini sauce. Though the ingredients list doesn't include the water in the recipe steps, thinning the sauce with lemon juice water, or even oil, add some combination until the desired consistency is achieved. The ingredients list results in a fairly stiff sauce, and I think you'll want something a little more fluid.
Keiko
I found the sauce to be too thick using the particular tahini I bought from Whole Foods. I thinned it with bit of water. It was excellent on roasted sweet potato, acorn squash, and portobello mushroom.
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