Our lemon herb tahini sauce is wonderfully tangy, garlic-y and nutty. Great as a dip, salad dressing or sauce for your grilled dishes, it is also vegan, dairy free and gluten free.
If the tahini paste has separated, stir it in the jar to make it easy to pour. Add 145 g tahini paste to a mixing bowl with 2 medium cloves garlic, 1 teaspoon salt, 3 tablespoons lemon juice and 25 ml water and blend to a smooth paste.
Sprinkle in 2 tablespoons chopped fresh parsley, add 3 tablespoons olive oil and mix well to combine. Serve at room temperature.
Notes
Makes 1 cup of lemon herb tahini sauce, which is 8 servings of 2 tablespoons.Storing - the high levels of healthy oils in tahini sauce will ensure it keeps in a sealed container in the fridge for up to a week. Cold tahini is difficult to stir so bring to room temperature mixing well before using. Freeze in ice cube trays for single use amount, then transfer to a freezer bag and freeze for up to a month. Thaw before using.