tahini sauce

Tahini Sauce

You know how some things can annoy you much more than is rational? That’s how I feel about falafel served with tzadziki. Don’t get me wrong—I’m a big fan of tzadziki—but tzadziki is Greek and, while there’s much (often passionate) disagreement over whether falafel originated in Israel or in the Arab countries (it’s most likely from ancient Egypt), it is undoubtedly from the Middle East.

I adore tahini sauce, a lemony, garlicy, silky-smooth sauce, made from ground sesame seeds. Don’t be confused by the word—When you buy tahini in the market, you’re not getting this sauce; what you get is just ground sesame seeds, like a nut butter with sesame instead of nuts. It stays almost forever in the pantry or fridge—I’ve never had it go bad on me. But unlike nut butters, it’s not really eaten as-is.

Tahini sauce, made from tahini blended with garlic and lemon, does have a shelf life. Use it within a week of making it…if you can keep it that long without eating all of it.

Tahini sauce is best known as the stuff one drizzles over falafel, but it’s also great on meats, fish, and vegetables, such as my Whole Roasted Cauliflower with Two Sauces.

Made thicker—meaning with less water—it makes a wonderful dip for pita.

The recipe is super simple.

Combine in a food processor:

• ½ cup tahini paste—I like the flavor of the Joyva brand

• 3—4 cloves garlic, roughly chopped

• ½ cup fresh lemon juice, more or less to taste.

• ½ —1 teaspoon salt

• 6 tablespoons ice cold water

Process until smooth. If you want a thinner sauce, add more ice water, a little at a time.

I recommend going light on the garlic and lemon to start. You can always add more, but you can’t take any out. The amounts are subject to your personal taste.