I was looking for a creamy healthy(ish) sauce to accompany my vegetable croquettes. On the website Cookie and Kate, I found the ideal recipe. I did not change anything since it was perfect to start with. My tahini was already sitting a long time in my fridge, so I used my small food processor to make this sauce. So I used the short cut way to infuse the lemon juice with the garlic.
The best tahini to use is made from Ethiopian sesame seeds. The Soom brand (amazon.com, affiliate) is the best. Trader Joe’s organic tahini, is made from Ethiopian sesame seeds just like Soom’s, so that is a good substitute.
Pipkin (a small store) is for sale in Europe (amazon.co.uk, affiliate)
- 4 large cloves garlic hulled and minced
- ¼ cup lemon juice
- ½ cup tahini
- ½ tsp kosher salt
- ⅛ tsp ground cumin
- 6-8 Tbsp ice-cold water more as needed
- ¼ cup fresh, leafy herbs chopped fresh parsley, basil or cilantro
- Combine the minced garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavour.
- Sieve the mixture through a fine-mesh strain into a medium bowl. Press the garlic solids with the backside of a spoon to extract as much liquid as possible. Discard the garlic.
- Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
- Add 2 tablespoons of water and whisk until smooth. The paste will seize up, but don’t worry. Continue adding the ice cold water 2 tablespoons at a time until you have a perfectly creamy and smooth, light-colored tahini sauce.
- Do you need a sauce that is more fluid? Add more ice-cold water. Add another pinch of salt if needed (taste first!)
- With fresh herbs, you can change this sauce to a bright green sauce. Use a small blender to end up with a smooth green sauce.