One of he most popular sauces and condiment at Ottolenghi’s restaurants is a simple tahini sauce which has a lovely touch of garlic and lemon juice. It can be used as a salad dressing or drizzled over rooasted and grilled vegetables (try it on eggplant!), fish or meat. It’s also great with falafels.
150 g light tahini paste
120 ml water
2 tablespoons lemon juice
1 medium garlic clove, crushed or grated
1/4 teaspoon salt
- Before starting, stir the tahini paste in its tub, scraping the bottom with a spoon as the fat and solids tend to separate.
- Combine all ingredients in a mixing bowl and stir until you get a thick sauce, the consistency of clear honey. Add a couple of extra drops of ater if you need.
- Store in a jar in the fridge for up to w week Stir to loosen before using, adding a little more water if needed.
For a smaller batch, halve the ingredients. You can also add a tablespoon of yoghurt to lighten the tahini flavour a little.