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“Tahini sauce is used extensively in Middle Eastern cooking. It is typically made from pureed sesame seeds (tahini paste). You can find tahini paste in jars in many supermarkets. Often the tahini paste will become separated from the oil, so you should stir to re-incorporate before measuring. This sauce can be made 2 days in advance. Serve it with a vegetable platter, to top bread, in sandwiches, etc.”
READY IN:
15mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, pulse garlic a few times to mince; add parsley and cilantro and pulse to chop.
  2. Add 1/4 cup water and puree mixture (if it is not enough volume to puree you can add a tablespoon of water or a spoonful of the tahini paste).
  3. Place the tahini paste in a bowl and stir in the puree, 2 tablespoons lemon juice and 1 tablespoon water; it should be thinner than mayonnaise, if not, add more lemon juice or water (depending on how tart you want it).
  4. Taste and add salt or more lemon juice; sprinkle with cayenne pepper if desired.
  5. NOTE: This sauce will thicken when refrigerated, so you may wish to stir in a little water to thin out.

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