MAKES: 1½ CUPS
TIME: LESS THAN 10 MINUTES
So rich and creamy, tahini-based sauces were the first foods I made when initially replacing cheese and dairy products. The dense, velvety texture of sesame tahini lends itself to endless variations of sauces, but this basic lemon tahini remains the most versatile of all.
½ cup sesame tahini
¼ cup freshly squeezed lemon juice
1 clove garlic, peeled
½ teaspoon salt
⅔ cup cold water
Pulse in the following additions:
HERBY TAHINI: 3 tablespoons chopped fresh herbs: dill, cilantro, parsley, tarragon, or a blend
ORANGE TAHINI: Replace the water with orange juice (freshly squeezed or store-bought) and stir in the grated zest from 1 orange.
LEMON POPPY TAHINI: Stir in the grated zest from 1 lemon and 1 heaping tablespoon poppy seeds.
1 In a blender, pulse all of the ingredients together until smooth. Taste the sauce and season with a dash more of salt or lemon if desired. Chill for 30 minutes; it will thicken. (If chilled overnight, it will become even thicker.) Thin out the tahini sauce by whisking in a tablespoon of cold water at a time. Store chilled and use within 2 days.