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August 1, 2012

Tahini Sauce

Nice with falafel or as a salad dressing or dip


  • The richness of tahini and the tartness of lemon will dress up salads and sandwiches. Michelle Riley/HSUS

Serves 10

1/2 cup (115g) tahini (sesame seed paste, found in most grocery stores)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup (60ml) lemon juice
1 teaspoon fresh parsley, finely chopped (optional)

In a food processor or mortar and pestle, combine the garlic and tahini. Add the kosher salt.

Remove from the food processor or mortar and add the olive oil and lemon juice. If the sauce is too thick, add a teaspoon of warm water at a time until it reaches the desired consistency.

Mix in the parsley. Serve immediately or refrigerate in an airtight container for about two weeks.

Recipe adapted from MidEastFood.com.


All figures are per serving (assumes 7 servings).

Calories: 164
Fat: 15 grams
Carbs: 4 grams
Fiber: 2 grams
Protein: 4 grams
Sodium: 14 mg

Read more from the Guide to Meat-Free Meals