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.
Makes approximately 1 cup
1/3 cup tahini (I like this brand)
2 Tbs. warm water, plus more as needed
Juice from 1 lemon
1/4 tsp. salt
Whisk ingredients together until well combined. The sauce may look separated at first, but just keep whisking. Add additional water if you'd like a thinner consistency, the sauce will thicken more after it's refrigerated. Taste for seasoning and adjust accordingly (more lemon, salt, a grind of black pepper, etc). Sauce can be stored in the fridge for days. I drizzle it over almost everything!
Note: You can also add a grated clove of garlic, but as I tend to use this recipe for both sweet and savory applications I leave out the garlic for general use. If I'm making the sauce for a specific recipe / purpose, then I throw in the garlic.