Tahini & lemon sauce

Tahini & lemon sauce

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(1 ratings)

Prep: 10 mins plus chilling, no cook

Easy

Serves 6
This thick and creamy Greek sauce is almost like a dip - serve with slow-cooked meats, roasted vegetables, or chunks of bread for dipping

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal84
  • fat8g
  • saturates1g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein2g
  • salt0g
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Ingredients

  • 4 plump garlic cloves
  • 3 tbsp tahini paste
  • juice 2 lemons, plus extra to taste
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • pinch of paprika, to garnish
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp olive oil (optional)
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.

  2. Keep whisking as you slowly mix in the lemon juice – the tahini will lighten in colour and thicken. Taste it, and if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.

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Comments, questions and tips

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Minoo's picture
Minoo
7th Mar, 2017
1.3
This sauce is crazily strong - so full of garlic that it's almost hot, and really lemony too. It therefore feels like an equivalent to horseradish: something you'd have as a condiment, rather than a sauce. Was very easy to make though.
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