Clubfoodys Creamy Tahini Sauce Recipes

BEST TAHINI SAUCE

Steps:

• In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
• Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
• Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
• Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don't worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
• If desired, thin with additional water for a more drizzly sauce. Adjust if necessary-if you'd like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!

CREAMY TAHINI SAUCE, THREE WAYS

Steps:

• Make the Creamy Tahini Sauce:
• Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
• For the Creamy Tahini Dip with Avocado:
• Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
• For the Creamy Tahini Dressing with Cucumber and Dill:
• Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
• Do Ahead
• Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.

CLUBFOODY'S CREAMY TAHINI SAUCE

Steps:

• To blanch the garlic: Add unpeeled garlic to a small saucepan with boiling water and set the timer for 5 minutes. When time is up, remove from the heat and scoop out the garlic using a small sieve before rinsing under cold water; peel it.
• Add the blanched peeled garlic to a mortar along with a ¼ teaspoon of ground sea salt. Crush the ingredients using the pestle until it turns into a paste. To this, add a tiny amount of lemon juice, about ¼ to ½ tsp., and continue mashing until it gets liquid.
• In a mixing bowl, add tahini paste, garlic mixture and the remaining lemon juice. Whisk the ingredients until very well blended and the mixture gets thick. Add cold vegetable broth, a tablespoons at a time, until the desired consistency is reached, whisking constantly. Add Baharat and whisk until well incorporated. Serve right away otherwise transfer to the fridge until needed. Yields 2/3 cup.