Simple and quick to make! In the Middle Eastern, tahini sauce is famously used as part of a mezze, drizzle on falafel sandwiches or shawarma. This dressing is also great on salads, greens, grains, potatoes, roasted cauliflower or grilled tofu. The possibilities are endless!
Makes: 1 ½ cups Preparation Time: 5 mins Total Time: 5 mins
Course: Dressing, Sauce, Dips
Cuisine: Mediterranean-Inspired, Middle Eastern-Inspired, Vegan, Gluten-Free
Ingredients
- 180ml/¾ cup tahini paste, raw or roasted
- 125ml/½ cup water, plus more to thin the dressing
- 60ml/¼ cup lemon juice
- 1-2 garlic cloves
- 1 tablespoon ground nutritional yeast (or 1 tablespoon nutritional yeast flakes)
- ½ teaspoon salt, plus more to taste
Method
Step 1: Making the Dressing
- Crush the garlic cloves into a paste using a pestle and mortar (or mince the garlic).
- Add tahini paste, garlic paste, lemon juice, nutritional yeast, salt into a blender and blend. Add a little bit of water and blend again until you reach the desired consistency.
- Transfer the tahini to a serving bowl. Enjoy!
Notes:
- Any leftovers will keep for about a week in the refrigerator.
- Use only a little bit of water at a time until you reach your desired consistency. If you are making tahini as a dip, simply use less water.
- This dressing is made from brown tahini paste. This means that the paste is made by using unhulled sesame seeds. Unhulled sesame seeds have not had the shell removed, it’s kept whole (as whole food). This gives the tahini a higher content of calcium and fibre but a slightly more bitter flavour profile.
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