Tahini Sauce with Garlic and Lemon
A creamy tahini sauce brightened with lemon, mellow garlic, and cumin, ready to drizzle over vegetables, grains, falafel, or roasted meats.
Prep 15 min · Makes about 2 cups
Ingredients
- 1 whole head garlic, broken into individual unpeeled cloves
- 2/3 cup fresh juice from 3 to 4 lemons
- 1/2 teaspoon ground cumin
- 1 generous cup tahini paste
- Cold water
- Kosher salt
Directions
- Put the garlic and lemon juice in a blender and pulse until the mixture becomes a rough, pulpy puree, about 15 quick pulses. Set a fine mesh strainer over a large bowl, pour the mixture in, and use the back of a spoon or a rubber spatula to push through as much liquid as possible. Throw away the solids.
- Whisk the cumin and tahini paste into the lemon-garlic liquid. It will tighten and become thick, which is exactly what should happen. Whisk in water a few tablespoons at a time, mixing well after each addition, until the sauce is pale, smooth, and light. When you lift the whisk and let the sauce fall back into the bowl, the ribbons should hold briefly, then very slowly soften back into the surface. Add salt to taste. Refrigerate for up to 1 1/2 weeks.