When I want a simple meal of grilled vegetables, this is my go-to sauce to bring deep flavor to the table.
It goes together in minutes, and will last in the refrigerator for weeks. The key to great flavor in this recipe is to balance the tangy lemon with sea salt. Both of these flavors complement the rich, nutty tahini and fruity olive oil. This sauce is fabulous on grilled eggplant.
Tahini Lemon Sauce
2/3 cup tahini*
juice and zest of one large or two small lemons
1/3 cup extra virgin olive oil
1/2 cup warm water
1 clove fresh garlic, crushed
Aleppo pepper flakes (or cayenne pepper)
Place all ingredients in the bowl of a food processor or blender. (If you don’t have one of these devices, no worries. Just get a big bowl and whisk and use elbow grease instead.) Start with 1/2 tsp. salt and 1/4 tsp pepper flakes – you can always add more. Blend until a smooth, creamy sauce forms. The sauce should be a light, creamy consistency. If it is too thick, add a bit more water until it loosens up. If it’s too watery, add a bit more tahini and blend. Taste and adjust seasoning, adding more salt or lemon or pepper to suit your palate.
I like to serve my Tahini Lemon Sauce with a drizzle of olive oil and a shake of pepper flakes.
Salad dressing note: This sauce is fabulous on salads as a light dressing. If desired, whisk in some more olive oil to the sauce to make it a little richer to put on salad greens.
* Tahini is just ground, roasted sesame seeds. Look for tahini here