My Recipe Box

Lemony Tahini Sauce


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.

  • 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)

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.

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

Photo: Scott Phillips

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.

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

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