Tahini Sauce With Lemon and Garlic
Silky smooth and packed with flavor, Tahini Sauce with Lemon and Garlic is absolutely essential on falafel but delicious on so much else. It's bright and tangy and as creamy as sauce with no cream (or any dairy) can be.
Ingredients
- 1 head garlic cloves separated but unpeeled (about 15- 20 cloves)
- 2/3 cup lemon juice from about 3 to 4 lemons (160ml)
- 1 teaspoon ground cumin 4g
- 1/2 teaspoon ground cardamom 2g
- 1 cup tahini paste about 10oz, 300g
- Cold water
- Kosher salt to taste
- A pinch of smoked paprika for garnish (optional)
Instructions
- Combine unpeeled garlic cloves and lemon juice in a blender. Pulse until a coarse puree is formed, about 10 to 15 short pulses. Pour mixture into a fine mesh strainer set over a large bowl. Press out as much liquid as you can with the back of a spoon, then discard solids.
- Stir cumin, cardamom and tahini paste into the bowl with lemon-garlic juice. The mixture will seize and turn pasty. Add cold water, a few tablespoons at a time, stirring in between each addition, until a smooth, thick but pourable sauce forms. Season to taste with salt and garnish with a good pinch of smoked paprika, if desired. Sauce will last in the refrigerator for up to 2 weeks.
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