Tahini sauce is made from tahini - a sesame seed paste. It's thinner and used in pita sandwiches, marinades, and dips and is very easy to make. Store it in an airtight container in the refrigerator and it will keep for about two weeks.
I like to make my own hummus and, in turn, make my own tahini. I always end up having a lot of tahini left over though. No need to let that extra go to waste! There are many recipes where tahini is used to add its one of a kind flavor.
- Tahini is a Middle Eastern pantry essential. It is the foundation for many Middle Eastern recipes like hummus and baba ghanoush.
- Tahini can be prepared homemade or purchased at a Middle Eastern grocer in a can. It is called tahini or tahina, depending on the region.
- There is so much you can do with tahini. It is used in many dishes, especially appetizer dips, and it can be paired with a variety of vegetables, including broccoli and cauliflower.
What Is Tahini Served With?
One of the most important ingredients in hummus, other than chickpeas, is tahini. If you frequent Middle Eastern restaurants and eat the hummus, you know that hummus tastes different everywhere. Some types of hummus have a strong lemon flavor, some have an overwhelming garlic flavor, and some hummus has a spicy tone. When making your own hummus, you have to keep your own tastebuds in mind.The fun of Middle Eastern cooking is that the ingredient amounts aren't set in stone. Add a little of this and take away that and you still have a culinary masterpiece!
Shawarma is like the ultimate on-the-go meal. Thinly sliced meat, wrapped in a pita bread with veggies and sauce is a delicious quick meal. Tahini, along with lemon juice, garlic, and yogurt make up the sauce that goes with this Middle Eastern classic.
- 1/2 cup tahini (sesame seed paste)
- 3 gloves garlic, crushed
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1 teaspoon parsley, finely chopped (optional)
In a food processor or mortar and pestle, combine garlic and tahini. Add kosher salt.
Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency.
Mix in parsley.
Serve immediately or refrigerate.
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