Whipping tahini in a food processor while streaming in ice water creates a light, silky emulsion.Fresh lemon juice lifts and brightens the sauce.The sauce comes together in just five minutes and doubles easily for a crowd.
Nutty and bright, this basic tahini sauce comes from Adeena Sussman and her cookbook Sababa: Fresh, Sunny Flavors From My Israeli Kitchen. Made with pure tahini paste, garlic, fresh lemon juice, and kosher salt, it comes together quickly in a food processor and turns creamy and pourable. A slow stream of ice water blends with the tahini as it aerates in the food processor, which results in a light, silky emulsion. Sussman also includes three delicious variations of the sauce, so you can choose to mix it up with fresh herbs, vibrant cooked beets, or gold-hued turmeric when the mood strikes.
Serve tahini sauce with kebabs, grain bowls, and roasted vegetables, or use it as a dip for pita chips and crudités. It also makes an excellent sandwich spread and a welcome addition to a meze or charcuterie board. Better yet, it doubles easily for a crowd and keeps well in the fridge.
What is tahini?
Tahini (also spelled tahina) is a made made from ground sesame seeds, usually hulled, though unhulled versions also exist. It’s a common ingredient widely used in Middle Eastern and Eastern Mediterranean cuisines. A versatile ingredient, tahini can be used as the base of a dip, sauce, or finishing drizzle over roasted vegetables. Store-bought tahinis can vary in thickness depending on the brand. If you’re making a sauce or dressing, thin as needed with water or lemon juice.
Notes from the Food & Wine Test Kitchen
Try any of these three variations using the basic recipe as the base.
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Green Tahini
Add 1 cup packed tender fresh green herbs (such as parsley, cilantro, and/or basil) to Basic Tahini Sauce in the bowl of a food processor; process until smooth. Add additional herbs, if needed, to achieve desired color. Alternatively, use a blender to achieve a smoother, more homogenous green color. Chill until ready to use, and serve with roasted sweet potatoes.
Pink Tahini
Add 3/4 cup chopped cooked beets to Basic Tahini Sauce in the bowl of a food processor; process until smooth. Add a bit more beets, if needed, to achieve desired color. Top with shredded radishes tossed with olive oil and fresh lemon juice. Chill until ready to use.
Golden Tahini
Add 1 1/2 teaspoons ground turmeric to Basic Tahini Sauce in the bowl of a food processor; process until smooth. Add additional turmeric, if desired, to deepen color. Chill until ready to use. Serve as a condiment for roasted brussels sprouts and cauliflower.
This recipe was developed by Adeena Sussman; the text was written by Andee Gosnell.
Dining and Cooking