Shellfish Free Classic Tahini Sauce
Creamy, tangy, and deeply nutty, this tahini sauce is the kind of condiment that makes everything it touches taste better. Bright lemon juice and a hint of cumin lift the richness of the sesame paste, while a single clove of garlic adds just enough bite to keep things interesting. The trick to getting that silky, pourable texture is adding ice water gradually — whisking it in tablespoon by tablespoon until the sauce transforms from a thick, seized paste into something impossibly smooth. It's a technique that takes about five minutes and requires nothing more than a bowl and a whisk. A finishing scatter of fresh flat-leaf parsley adds a pop of color and freshness if you want to dress it up. Drizzle it over roasted vegetables, use it as a dipping sauce, or spoon it generously onto grain bowls — this one earns its place as a permanent fixture in your fridge.
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Learn more →Ingredients
6 servings
- ½ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 clove garlic, minced or pressed
- ¼ tsp fine salt
- ¼ tsp ground cumin
- 3–5 tbsp ice water, plus more as needed
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
In a medium mixing bowl, whisk together the tahini, lemon juice, garlic, salt, and cumin until the mixture seizes into a thick, pale paste.
- 2
Add the ice water 1 tablespoon at a time, whisking vigorously after each addition, until the sauce loosens to a smooth, pourable consistency that falls off the whisk in a slow, steady ribbon. Start with 3 tablespoons and add more for a thinner sauce.
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