Tahini spread/sauce

Deb April 2, 2009
  • ½ cup tahini
  • 1 cup water
  • 1 tsp Celtic sea salt

Variation (dipping sauce):

  • ½ cup freshly squeezed lemon juice
  • 2-3 cloves garlic, crushed

If your tahini has separated, so that the oil is in a layer on top, stir it together as much as possible. Measure out the tahini and put into food processor. Add water but by bit, while beating. When it’s smooth, add the sea salt and optional garlic and beat till smooth again. If adding the lemon juice, add that and beat again till smooth.

Serving suggestions:

  • The plain version can be used as a sandwich or toast spread, or on top of baked potatoes or other vegetables
  • The lemon/garlic dipping sauce is especially good with falafels (see NT, P506), but goes nicely with other vegetarian patties as well.