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Recipe

Lemony Tahini Sauce

Scott Phillips

Yield: Yields about 6 Tbs., enough for 1 to 1-1/4 lb. steamed vegetables.

Try this sauce on steamed green beans, potatoes, carrots, broccoli or cauliflower. For steaming times and vegetable prep tips, see Vegetables, Perfectly Steamed & Delciously Sauced. Look for tahini in cans or jars on supermarket shelves near the peanut butter or in the ethnic or natural foods section.

Ingredients

  • 1 medium clove garlic
  • Kosher salt
  • 3 Tbs. tahini (ground sesame seed paste)
  • 3 Tbs. fresh lemon juice
  • Pinch ground cumin
  • 2 tsp. toasted sesame seeds for garnish (optional)

Nutritional Information

      Nutritional Sample Size per six servings without vegetables
      Calories (kcal) : 45
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 0
      Sodium (mg): 25
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Peel the garlic clove and chop it finely. Sprinkle the chopped garlic with a pinch of salt and then use the flat side of your knife to repeatedly scrape the garlic against the cutting board, mashing it into a paste. Transfer the garlic paste to a small bowl and add the tahini. Whisk to blend. Gradually whisk in the lemon juice; at first the tahini will thicken, but as you add more and more lemon juice it will begin to loosen. Once all of the lemon juice is added, whisk in water 1/2 Tbs. at a time until you reach the consistency of a creamy sauce. Stir in the cumin and more salt to taste.

    Drizzle the sauce over steamed vegetables and sprinkle with the sesame seeds, if using.

Reviews

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Reviews

  • ellen3409 | 05/13/2012

    All in all we found the sauce to be unbalanced. The tahini had a bitterness to it that we just couldn't get past and the lemon was very strong.

  • jspeer | 03/16/2008

    Very very good, we added a pinch of cayenne, and now it's perfect!

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