Ingredients
Method
- Blend the ingredients: In a blender or food processor, combine the garlic, tahini, olive oil, lemon juice, lemon zest, salt, cumin, and parsley. Blend until smooth. The mixture will be very thick at first.4 to 6 cloves garlic, ½ cup tahini paste, 2 tbsp olive oil, Juice and zest of one lemon, 1 tsp cumin, ½-1 tsp salt, handful of fresh parsley
- Adjust consistency: With the blender running, slowly add water 1 tablespoon at a time until the sauce reaches your desired consistency. For a pourable sauce, you may need about ⅓ to ½ cup of water total.Ice water as needed to adjust consistency
- Season and store: Taste and adjust with more lemon juice or salt, if desired. Transfer to a jar or airtight container. The sauce can be refrigerated for up to 5–7 days.
- Serve: Use as a drizzle for grain bowls, roasted vegetables, falafel, grilled meats, or as a dip!
Nutrition
Notes
- Use ice water, not room temperature. Ice-cold water helps the tahini emulsify into a smooth, creamy sauce instead of turning grainy or seizing up.
- Add water slowly. Tahini goes from thick to pourable fast, so adding water a tablespoon at a time gives you full control over texture.
- Don’t skip the lemon zest. It adds extra brightness that you can’t get from juice alone!
- Taste and adjust. Whenever you are making a sauce, make sure you taste after blending and see if you like it. You can add more salt or more lemon to balance out the flavors.