Few weeks ago a fellow Dallas food blogger mentioned these two words in a conversation: tahini and orange. He also said “is better than Nutella”. Enough to convince me this must be a good combination, so I’ve been dreaming about it for the past weeks. It turns out the combination lives up to my expectations – I couldn’t stop licking the fork I was mixing with, my fingers too.
Is this my new favorite dip / spread / dressing?
It may be, at least while oranges are in season and we can still find organic oranges in stores. I was torn about how much orange can I use for this spread, because the orange juice is full of sugar, but it turned out it didn’t need that much. I washed well the orange and zested it (it was a big orange so if you have smaller ones use two, or even more for zest). I juiced the orange with the thought of using the pulp, but in the end I only used 1 1/2 tbsp of the juice for 6oz of tahini. Also added lemon juice and cinnamon. This is super creamy and easy and can be used for sweet or savory dishes. I had it with Cauliflower Falafel, but I also plan to use it as a salad dressing and as a spread or dip. And maybe in the future mix it with cacao powder?
Orange Tahini Sauce / Spread
- 1 big organic orange (when in season) - the zest and 1 1/2 tbsp juice
- 6oz tahini
- 2 tbsp lemon juice
- 1/2 tsp cinnamon
- pinch salt
- cold water
Mix tahini with lemon juice, orange juice, orange zest and a pinch of salt (I used a fork).
Start adding cold water one tbsp at the time and mix, until you get a smooth consistency (I think I needed somewhere between 7 and 10 tbsp).
Add cinnamon and taste.
You can add more orange zest if you want a stronger orange flavor.
The number of servings I think is irrelevant here, it depends how is used. Store in a glass container in the fridge.