Tahini sauce, dressing, dip, call it what you want, this is the best you will ever have. And no, it’s not my recipe, I was inspired by fellow Dallas good food lover who goes by the name @svpz on Instagram, who was inspired by Chef J. Kenji Lopez-Alt, who was inspired by a technique of Michael Solomonov, author of Zahav cookbook. What can I say, good recipes travel a long way.
Creamy tahini perfection with a subtle hint on garlic and cumin
This sauce has only four ingredients (plus the spices), one of which is water, but the secret is the technique. You need one blender, one full garlic head, cloves unpeeled, one cup of tahini, lots of lemon juice and cold water. Spices are cumin and salt. Perfection. Works as a salad dressing, dipping sauce or as a spread. One of my favorite ways to eat it is with flaxseed crackers.
Homemade Tahini Sauce with Garlic and Cumin
- 1 cup tahini
- garlic cloves of one whole garlic head, unpeeled
- 2/3 cup lemon juice (about 4 lemons)
- cold water
- 1 tsp cumin
- salt to taste
Add the lemon juice and the unpeeled garlic cloves to a blender + one full head of garlic cloves, unpeeled.
Pulse them shortly about 15 times, until all the garlic gets crashed.
Let them infuse for 15 mins.
Strain the mixture to remove all the skins and the bigger pieces of garlic (press with a spoon to get all the juices out) and mix the strained liquid with one cup of tahini.
Start adding cold water one tbsp at a time and continue to mix until you get a soft, creamy texture.
Add salt to taste and one tsp of cumin.
Store in the fridge in an air tight glass jar.
This dressing can be easily stored in the fridge and lasts for at least one week.