Tahini sauce is one of the most versatile condiments you can have in your kitchen. It is creamy, nutty, and slightly bitter in the best way, and it pairs with just about everything. Making your own tahini from whole sesame seeds takes a few extra minutes but gives you a freshness and flavor that pre-made jars simply cannot match.
Ingredients
- 1 cup white hulled sesame seeds
- 2 tbsp extra virgin olive oil (or as needed)
- 2 cloves fresh garlic, minced
- 3 tbsp fresh lemon juice
- 1/4 tsp Redmond Real Salt
- 2 to 4 tbsp cold water
- Pinch of cumin
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Toast the sesame seeds in a dry skillet over medium heat for 4 to 5 minutes, stirring constantly, until golden and fragrant. Let them cool completely.
- Add the toasted seeds to a food processor or high-powered blender. Process for 5 to 8 minutes, scraping down the sides as needed, until you have a smooth paste. Add the olive oil if needed to help it blend.
- Transfer the tahini paste to a bowl. Whisk in the minced garlic, lemon juice, salt, and cumin.
- Add cold water one tablespoon at a time, whisking well, until you reach your desired consistency. The sauce will thicken as it sits.
Notes
- If your tahini seizes up or gets thick when you add the lemon juice, just keep whisking and add more water. It will smooth out.
- Store in the fridge for up to a week. Thin with water before serving if it has thickened.
- Add a drizzle of Duck River honey for a sweeter version that works great as a dip for fruit or sweet potatoes.
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