One of the most popular sauces and condiment at Ottolenghi's restaurants is a simple tahini sauce which has a lovely touch of garlic and lemon juice. It can be used as a salad dressing or drizzled over roasted and grilled vegetables (try it on eggplant!), fish, or meat. It's also great with falafels.
Ingredients
- 150 g light tahini paste
- 120 ml water
- 2 tablespoons lemon juice
- 1 medium garlic clove crushed or grated
- 1/4 teaspoon salt
Instructions
- Before starting, stir the tahini paste in its tub, scraping the bottom with a spoon as the fat and solids tend to separate.
- Combine all ingredients in a mixing bowl and stir until you get a thick sauce, the consistency of clear honey. Add a couple of extra drops of ater if you need.
- Store in a jar in the fridge for up to w week Stir to loosen before using, adding a little more water if needed.
Notes
Nutritional information is calculated for two tablespoons of sauce. This recipe yields about 350 ml or 24 tablespoons.
For a smaller batch, halve the ingredients. You can also add a tablespoon of yoghurt to lighten the tahini flavour a little.
Check out grilled broccoli with sweet tahini by Ottolenghi here.
Nutrition
Serving: 2 tablespoons | Calories: 75kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 53mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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