People have been enjoying lemon-tahini sauces for centuries in the Near East where sesame seeds and lemon trees flourish. Many folks like to keep it simple and make dressings with just tahini and lemon juice; others add yogurt. But to make it irresistible, go a little further. To us, the combined flavors of tahini, olive oil, garlic, fresh lemon juice, vinegar, cumin, and salt are almost addictive. It’s not quite a dip, but this sauce is thicker than a typical dressing for green salad or to squirt on a falafel pita. If you find that you like this sauce, make a double recipe next time; if covered tightly, it will last a long time in the fridge.
Yields 1 cup
Time: 10 minutes
2 tablespoons olive oil
½ cup tahini (sesame seed paste)
2 garlic cloves, minced or pressed
¼ cup fresh lemon juice
¼ teaspoon ground cumin
2 tablespoons water
1 teaspoon vinegar (white, cider, or red wine vinegar), plus more as needed
¼ teaspoon salt, plus more as needed
In a blender, combine the olive oil, tahini, garlic, lemon juice, cumin, water, vinegar, and salt and blend until very smooth and thick, adding more water if needed. Add more vinegar and/or salt to taste.
Of course you can serve this on a green salad, but it’s also great on simply roasted or steamed vegetables or your favorite vegetable burger. Try it on Roasted Eggplant Salad with Chermoula Sauce, just hold the chemoula!