If there was one sauce I’d say I make most often it would be this Lemon-Tahini Sauce. Why? It’s rich & flavorful, it’s stupid-easy to make and it’s vegan. I call it a sauce, because, it’s thickest form, it’s a perfect dip or spread. I like to pair it with steamed broccoli florets for an easy snack or side dish, and it’s my go-to condiment for pita sandwiches. However, add a touch more water for a thinner consistency that makes for an amaze salad dressing.
This simple Lemon-Tahini Sauce is also a major player in my Lean Pantry recipe guide. In fact, it’s made entirely of Lean Pantry Stock List ingredients. I simply mix together tahini, fresh lemon juice, garlic granules (aka garlic powder), paprika, salt, pepper and water. A literal no brainer.
If you’re unfamiliar with tahini, or tahini paste as some call it, it’s the sesame seed version of a high-quality peanut butter. To make tahini, sesame seeds are blended until the consistency mirrors a smooth nut butter. It’s creamy, it’s flavorful and it’s versatile. Last note, be sure to take a peak at the label before buying tahini, the ONLY ingredient should be sesame seeds.
Lean Pantry: Lemon-Tahini Sauce
Yield: 1+ cup
1/2 cup tahini
1/3 cup water
1/4 cup fresh lemon juice (one large lemon), plus more to taste
1/2 teaspoon garlic granules (or powder)
3/4 teaspoon sea salt, fine grain
1/4 teaspoon paprika
1/4 teaspoon black pepper
Combine all ingredients. You can stir the mixture together with a spoon and a bit of elbow grease, or you can use a blender. I use an immersion blender to make it as quick & simple as possible with minimal clean up. The consistency at this point should be thick & spreadable. Add 1-2 additional tablespoons lemon juice for an extra lemon-y flavor.
For a dressing consistency, add water, 1 tablespoon at a time, until desired consistency is reached. Season with additional salt & pepper to taste.