Monday, May 4, 2015

Tantalizing Tahini Sauce

Tahini sauce seems to be everywhere these days, once the preserve of the occasional falafel, this popular middle eastern condiment has become a staple of chefs around the world, enhancing burgers and veggie options alike.  Tahini has even penetrated the local grocery store, but grocery store sauces often seem to lack the flavour of the sauce at your favorite shawarma stand. Fortunately tahini paste, the middle eastern style sesame paste that provides the raw material for that delicious sauce has recently also been appearing in some grocery stores allowing home cooks to make their own delicious tahini sauce at home. This is great for middle eastern recipes or just dipping your favorite snacks in and the best part is you can whip up your own awesome tahini sauce in less then 20 minutes.
This recipe will show you how to make a quick delicious tahini sauce. The sauce will stay fresh in the fridge for about a week.  To make this recipe you'll need a blender, measuring cup and measuring spoons and a container to put the finished tahini in.

Ingredients for an incredible Tahini

1 table spoon finely chopped garlic
1/2 cup tahini paste
The juice of 3 lemons
1/4 cup water
1/4 cup olive oil
1/2 tea spoon of fine sea salt or Mortons Kosher salt
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped italian parsley
1/4 teaspoon ground cumin
Deef fried eggplant with home made tahini
 Okay folks, this one is easy throw all of the above in a blender, make sure you squeeze as much juice as possible out of those lemons, and blend for about 30 to 60 seconds, and you're done. Pour your amazing tahini into a sealable plastic container and you're ready to stick it in the fridge, not that you'll want to, you'll want to grab some chips, or pita wedges or falafel balls or veggie sticks and start snacking.
Snack time


  1. Mmm. LOVE Tahini :) But I love eggplant even more. If you can show the proper way to fry eggplant, that would be amazing :D I prefer to not put flour on it (because of the carbs), but I have tried with and without coating and either way it ends up too greasy.

    1. Already done,