Our cookbook, Love Real Food, trader joe’s baba ganoush here! Truly the BEST tahini sauce recipe—it’s creamy, dreamy, deliciously tangy and utterly irresistible! Drizzle it onto pita sandwiches, salads, or use it as a dip!
This tahini sauce is creamy, dreamy and irresistibly delicious! I see you looking skeptical over there. This tahini sauce is the best I have ever encountered. This tahini sauce is rich, creamy, perfectly smooth, nutty and tangy. Its subtle garlic flavor enhances the toasted sesame flavor, rather than overwhelms or detracts. This tahini sauce adds irresistible creaminess and tang to anything it touches, whether that be fresh or roasted vegetables, salad, falafel or pita bread.
When I set out to make tahini sauce, I read everything I could about the subject, like I do. Chef Michael Solomonov gave me some clues, via Serious Eats. I don’t know the guy, but his techniques also guided my hummus recipe, which has been a smashing success. Are you ready to over-analyze tahini sauce with me? How to Make the Best Tahini Sauce First, marinate the garlic in lemon juice for 10 minutes. This way, your lemon juice is infused with delicious, mellow garlic flavor. Strain the garlic out of the lemon juice.
This step ensures perfectly smooth tahini sauce and prevents the garlic flavor from stealing the show after all. Time saver: If you’re in a hurry, skip the garlic altogether and whisk in the lemon juice during the following step. Whisk in tahini, salt and cumin. You can’t make tahini sauce without tahini, and the salt and cumin enhance the other flavors.
Whisk in ice water until the mixture is gloriously smooth and creamy. When you add the tahini to the bowl, it will seize up. It loosens with the addition of sufficient amounts of ice water. It’s a really cool transformation, just wait! Your tahini sauce is good to go!
