Tahini is simply a runny paste made from ground, usually toasted, sesame seeds. It's a Middle Eastern condiment most notably used in making hummus. It can also be used on it's own blended into a simple sauce for topping almost anything, sweet or savory. It's high in calcium, protein, and healthy fats - a great addition to vegetarian or vegan diets.
At the Parekh household, this is our all-purpose put on absolutely everything sauce. It's creamy, nutty, and earthy with a slight tang from lemon. We use it to drizzle over roasted vegetables such as cauliflower, broccoli, carrots, or sweet potatoes. It's great to jazz up sautéed greens with brown rice, or as a dip for raw veggies and pita. I also like it over oatmeal or yogurt in place of my standard spoon of almond butter. What's great too is that it keeps in the fridge for at least a week. I make a batch on Sunday nights to drizzle on anything and everything.
Lemony Tahini Sauce
Makes approximately 1 cup
1/4 - 1/3 cup tahini (I like this brand)
1/4 cup lemon juice
1/4 cup ice cold filtered water
1/4 tsp. salt
Dash of cayenne and/or cumin (optional)
Whisk ingredients together in a small bowl or jar until well combined. The lemon juice makes this sauce thicken very fast and it may seem to separate before coming together. Just keep stirring!
Notes: The sauce will continue to thicken as it sits. Add 1 tablespoon of water at a time to loosen it back up.