This creamy tahini sauce is meant to pair with my falafel recipe here. Truthfully, it’s what the whole sandwich is really about for me. It’s easy to make, versatile, and oh, did we mention vegan while adding delectable nutty, lemony goodness to everything it coats? Okay, anyway…
Creamy Vegan Tahini Sauce
This creamy, tangy sauce is the perfect topping for falafels, salads, grilled meats, crudite (or french fries...) dip....just about anything savory. It gets event better after sitting in the fridge for a day or two, so feel free to make it ahead.
Equipment
- Blender or immersion blender (bullet works well too)
Ingredients
- 1/2 cup tahini paste - the raw, shelf stable stuff. Mix it well first to recombine separated oil and paste
- 1/2 cup warm water
- 1/4 cup lemon juice; a little less if you don't want too much tang
- 2-3 cloves garlic; roasted (optional but mellows the bite)
- crack of salt and pepper; to taste
- 1/4 tsp dried parsley
- drizzle olive oil
Instructions
- Combine all ingredients in a blender; blend. I use the bullet blender or an immersion blender, either are perfect for small batches like this. Give it a taste test/consistency check. If not enough flavor, add more lemon juice, salt, garlic, and/or parsley. Add slowly!If too thick (it can be a hummus like consistency, or thinner if you like to drizzle this for a lemon tahini salad dressing), add more water 1 tablespoon at a time and stir/blend to thin to your preference. Makes about 1 cup to 1.5 cups. Serves 6-8 as an appetizer dip or topping for falafel sandwiches.