THE BEST TAHINI SAUCE RECIPE (HOW TO MAKE TAHINI SAUCE)
Tahini sauce is made from tahini, water, lemon juice, garlic, salt and cumin. Just whisk it together and drizzle it on your favorite Middle Eastern recipes. Watch how easy it is to make on the video above!
Provided by Lisa Bryan
Categories sauce
Time 5m
Number Of Ingredients 6
Steps:
- Add all of the ingredients to a mixing bowl.
- Whisk everything together until it's creamy. It may look a bit separated at first, but keep whisking until it's creamy. Alternatively, you could add all of the ingredients to a food processor and blend together.
- Taste and adjust any flavors as desired.
- Use immediately or store in an air-tight storage container for up to two weeks in the fridge.
Nutrition Facts : Calories 92 kcal, Carbohydrate 4 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 151 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEST TAHINI SAUCE
Learn how to make ultra creamy tahini sauce! The best tahini sauce is ultra creamy, deliciously tangy and irresistible. This recipe is easy to make, too. You'll just need a whisk! Recipe yields 1 to 1 1/4 cup; double if desired.
Provided by Cookie and Kate
Categories Sauce
Time 20m
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
- Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
- Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
- Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don't worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
- If desired, thin with additional water for a more drizzly sauce. Adjust if necessary-if you'd like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!
Nutrition Facts : ServingSize About 3 tablespoons, Calories 125 calories, Sugar 0.4 g, Sodium 210.2 mg, Fat 10.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 5.6 g, Fiber 1.9 g, Protein 3.6 g, Cholesterol 0 mg
JAPANESE SESAME STEAK SAUCE
This sesame-flavored beef dipping sauce is an imitation of a classic often served at Japanese restaurants and also at a popular chain of steakhouses in Alberta, Canada. Though it may seem odd at first, you too will soon fall in love with the mixture of flavors!
Provided by labuanlady
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 10.8 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 488.5 mg, Sugar 0.3 g
NO-TAHINI HUMMUS
Steps:
- Gather the ingredients.
- In a food processor , blend all ingredients together until smooth and creamy.
- Serve immediately with your favorite accompaniments.
Nutrition Facts : Calories 191 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, Sodium 84 mg, Sugar 2 g, Fat 15 g, ServingSize 4 servings, UnsaturatedFat 0 g
TEHINA
This is the best tehina I've ever tasted! My mother in-law taught me how to make it. I love the texture, it's very light and creamy. You can use it in hummous, baba ganouj, salad dressing or on it's own as a spread or dip.
Provided by CardaMom
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Mince garlic in food processor Add tehina While food processor is running add water SLOWLY, approximatelty one teaspoon at a time You'll notice that the tehina will begin to clump up and look like it's separating.
- Continue gradually adding the water, allowing it to become incorporated into the tehina before adding any additional water.
- Add lemon juice and salt to taste Note: the tehina will look thin and runny.
- It will thicken and become light and creamy when chilled in the refrigerator.
Nutrition Facts : Calories 468.6, Fat 38.4, SaturatedFat 5.4, Sodium 62, Carbohydrate 24.4, Fiber 7.6, Sugar 0.6, Protein 14.6
TEHINA (SESAME SAUCE)
Tahina is one of my favorite foods, I use it as a salad dressing, I drag some pita through it, or spread it on bread as a great base for sandwiches. I have even been known to mix it into tuna fish salad.
Provided by Mirj2338
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- If you are opening a jar of tahini, stir to blend the two layers before measuring it.
- Stir it slowly to avoid splashing.
- Refrigerate whats left in the jar and it will stay blended.
- Spoon the tahini paste into a medium bowl.
- Slowly whisk in ¾ cup water.
- Add the salt, lemon juice, garlic, cayenne and cumin.
- Taste and add more salt, lemon juice and cayenne if you like.
- If the sauce is too thick, stir in more water, 1 tablespoon at a time.
- Serve cool or at room temperature.
- You can make this in the blender.
- This is quicker, but I find washing a bowl and whisk easer than washing a blender.
- The Tupperware shaker also is a good tool, my Tupperware lady demonstrated her shaker making tehina, and I just had to have it!
TAHINI SAUCE
This easy tahini sauce is versatile and delicious! Drizzle it over grain bowls, salads, falafel, and more. Find my favorite variations in the post above. All keep for up to 1 week in the fridge.
Provided by Jeanine Donofrio
Categories condiment
Time 5m
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the tahini, lemon juice, water, garlic, and sea salt. Season to taste. If you find the tahini sauce too bitter, add ¼ to ½ teaspoon maple syrup or honey to balance the flavor. If it's too sharp, add ½ to 1 teaspoon extra-virgin olive oil to mellow the flavor. If it's too thick, add water, as needed, to reach your desired consistency.See the blog post about for the turmeric, beet, and green tahini sauce variations.
TAHINI GRILLED SALMON WITH SAUTEED SPINACH, BEETS WITH SESAME SEEDS, EGGPLANT PUREE AND TAHINI SAUCE
Steps:
- For the tahini grilled salmon: Preheat the grill to medium and lightly oil the grates. Mix the soy sauce and tahini in a bowl. Brush the salmon on both sides with the tahini soy sauce and place on the grill. Cook the salmon for about 3 minutes on each side and remove from the grill.
- For the crispy salmon skin: Preheat the grill to medium-high heat. Sprinkle the salmon skin with salt and pepper and place on the grill skin-side down. Once the skin begins to bubble, flip and grill until the salmon skin is completely crisp. Remove the salmon skin from the grill, place on a paper towel, cut in half and set aside.
- For the sauteed spinach: Heat the oil in a saute pan over medium heat. Once the oil is hot, add the garlic and shallots and saute until tender. Add the spinach and toss to incorporate until the spinach has wilted. Season with salt and pepper and remove from the heat.
- For the beets with sesame seeds: Place the red wine vinegar, salt, sugar and beets in a pot filled with cold water. Bring to a boil, then reduce to a simmer and cook until tender, 15 to 20 minutes. Remove the beets from the liquid and cool slightly. Wearing gloves, remove the skins of the beets and cut into bite-size pieces. Before serving, place the beets on a plate and sprinkle with sesame seeds.
- For the eggplant puree: Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
- Place the eggplant skin-side up on the prepared tray and roast until the eggplant has caramelized and cooked, about 30 minutes. Remove from the oven and scoop the flesh into a food processor. Add the tahini and olive oil and puree until smooth.
- For the tahini sauce: Place the sour cream, milk, tahini, honey, sesame oil, lemon juice and salt to taste in a bowl and stir to incorporate. Cover and place in the fridge until serving.
- To assemble: Spoon the eggplant puree in the center of a plate. Place the sauteed spinach on top of the puree. Place the tahini grilled salmon over the sauteed spinach. Drizzle the tahini sauce around the center of the dish. Scatter the beets with sesame seeds around the plate. Garnish with the crispy salmon skin.
TAHINI SAUCE
Tahini sauce is made from tahini, a sesame seed paste. Tahini sauce is thinner and used in pita sandwiches, marinades, and dips.
Provided by Saad Fayed
Categories Sauce
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Serve immediately or refrigerate.
Nutrition Facts : Calories 243 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, Sodium 172 mg, Sugar 0 g, Fat 23 g, ServingSize 4 Servings, UnsaturatedFat 0 g
BASIC TEHINA SAUCE
Steps:
- Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and 1/2 teaspoon of the salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes to let the garlic mellow.
- Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
- Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
- Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you're not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen up to a month.
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HOW TO MAKE {LEBANESE} TAHINI SAUCE RECIPE - …
From feelgoodfoodie.net
Ratings 76Category SaucesCuisine MediterraneanTotal Time 5 mins
- Place the tahini paste in a small bowl. Add the lemon juice, crushed garlic and salt. Use a whisk or fork to combine mixture. Alternatively, you can blend everything in a small food processor or blender, stopping periodically to scrape down the sides as necessary.
- After a few minutes of mixing, the sauce will turn into a smooth thick paste. Slowly add water to the mixture and whisk until you reach the desired consistency.
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- Roast sesame seeds on a low to medium flame until crunchy and aromatic. Cool them completely.
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- Add all the ingredients to a measuring jug and whisk into a smooth sauce. If you're unsure of the consistency that you would prefer, then add in the water slowly until you reach the consistency you like.
SIMPLE 5-MINUTE TAHINI SAUCE - EATPLANT-BASED
From eatplant-based.com
Reviews 10Calories 108 per servingCategory Sauces & Dressings
- Slowly add in water and whisk until creamy and pourable. If the mixture seems stiff at first, continue to whisk and add small amounts of water at a time until smooth and creamy.
TAHINI SAUCE (SESAME SAUCE WITH GARLIC): FIVE MINUTES (OR ...
From senseandedibility.com
Ratings 1Servings 2Cuisine Middle EasternCategory Miscellany
- Place the garlic cloves into the blender with the salt. Add the tahini paste, olive oil, lemon juice, and the water. Finally, add the cilantro and the Middle Eastern Spice Blend.
- Blend for one minute. Scrape down the blender and add a tablespoon of water if it appears too thick. The consistency should be that of ketchup: thick, but still pourable. Add the water a little at a time so as not to thin it out too much. Blend again for one minute.
- Pour the sauce into the bowl and sprinkle with a bit of chopped cilantro. Serve with a few slices of toasted pita, pita chips or these Egyptian-Style Falafel.
MIDDLE EASTERN TAHINI SAUCE RECIPE - UNICORNS IN THE KITCHEN
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4.9/5 (12)Total Time 10 minsCategory Side DishCalories 91 per serving
- Add in the lemon juice and water. Stir to combine and add more water if you like the sauce to be thinner.
- Add the chopped parsley (if using), mix and taste to make sure the seasoning is right. Add more salt, cayenne pepper or lemon juice if desired.
EASY TAHINI SAUCE | OIL-FREE, PLANT-BASED RECIPE | WHOLLY ...
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5/5 (5)Category SauceCuisine AsianCalories 110 per serving
- Add all ingredients, except sesame seeds, to food processor fitted with an s-blade. Process until smooth.
- Top with sesame seeds. Serve over cooked whole grains and roasted, steamed or stir-fried veggies.
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Category Appetizer, Mezze, Side DishCalories 110 per servingTotal Time 5 mins
SESAME TOFU WITH TAHINI SAUCE - SOMEBODY FEED SEB
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5/5 (2)Total Time 3 hrs 45 minsCategory Dinner, Main CourseCalories 768 per serving
- Take your tofu out of the fridge and drain it. Wrap it in a tea towel and put a heavy weight (we used a heavy pan) on top to remove any excess moisture. Leave it to drain for approx. 30 minutes.
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From elavegan.com
Reviews 5Category SauceCuisine Middle EasternTotal Time 5 mins
- Watch the video in the post for visual instructions.Add the tahini, lemon juice, maple syrup, toasted sesame oil, Dijon mustard (if using), minced garlic, and sea salt to a medium bowl and whisk to combine.The tahini may thicken up/clump when it's combined with lemon juice or the first bit of water. Don't worry, this is normal and will be fixed with more water.
- Gradually add 40 ml of water and continue to whisk until the dressing is smooth and creamy. Add a little more water for a thinner dressing.
- Taste it and add more salt, lemon juice, or maple syrup if preferred. This dressing is perfect for falafel, salads, tacos, and finger food like onion rings.
EASY TAHINI SESAME PASTE - THE MATBAKH
From thematbakh.com
Reviews 1Category SnackCuisine Middle EasternTotal Time 10 mins
- If using raw sesame seeds, split sesame seeds into 2 batches. Heat a wide nonstick frying pan on medium-low heat. Add the raw sesame seeds stirring continuously until the seeds start to change color. This should take about 3 to 4 minutes. Toast the second batch of sesame seeds. Allow the seeds to cool.
- In a food processor, add all of the sesame seeds and salt. Blend on high. Once the sesame seeds start to become a paste, add the oil alternating between blending and adding oil until the desired consistency is achieved.
- If desiring a smooth paste, add the tahini sauce to a Vitamix blender. Blend on high for about 30 seconds until smooth.
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- Sweet Potato–Tahini Dip with Za'atar. The base of this dip is so simple: It's mostly sweet potatoes and tahini. If you don't have the sumac on hand, you may want to add a squeeze more lemon.
- Sesame-Ginger Dressing. This savory, addictive dressing will taste good on just about anything, including cold noodle salads. Get This Recipe.
- Tahini Cookies. Think of these tahini cookies as grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor. Get This Recipe.
- Steel-Cut Oats with Squash and Tahini. Tahini recipes are especially welcome at breakfast, when the sesame paste can add a bit of protein and nutty flavor to your favorite hot cereal.
- Swirled Sesame Tea Cake. The appearance of tahini cookies, tahini brownies, and halvah sundaes at restaurants helped boost tahini out of the hummus bowl and into the pastry case.
- Chickpea-Mushroom Burgers. Tahini helps hold together these homemade veggie burgers. Make the patties and freeze them, then cook from frozen in your oven.
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- Hot Sesame Noodles with Scallions and Pork. Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.
- Swiss Chard–Tahini Dip. This dairy-free dip is wonderfully creamy, thanks to your favorite tahini and a good bit of olive oil. Get This Recipe.
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- Pickled jalapenos and guava jam stuffed into Black Bean Hummus and Gouda Grilled Cheese is a flavor explosion of the best kind.
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- Put the tahini in a medium bowl with the garlic. Slowly whisk in lemon juice and about half the water. Continue to add more water, a little bit at a time, until the consistency is very creamy and pourable. You may not need the entire amount of water, or if your tahini is quite stiff, you may need a few drops more.
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