tahini sauce

It has been a long winter this year in most parts of the country and although it may not feel like it, memorial day is just around the corner… like this weekend.  Sportsglutton and I have put together a Greek (well maybe more Mediterranean since some of these dishes are Turkish and Arab in origin) themed bbq.  We’ve updated some of the old standbys like burgers and grilled chicken to keep with the spirit of the holiday, but with a little twist.  Why Greek/Mediterranean?  Well, Jed has an awesome lamb burger recipe that we just had to share and I have a slight obsession with meze (Mediterranean small plates). 

We are posting our first recipes today (yogurt marinated chicken skewers and tahini sauce) and will post a bunch more tomorrow.  Look for dishes  like hummus, baba ghanoush, lamb burgers, grilled greek salad, feta and artichoke dip, tzatziki, and perhaps a few more – all of which are great for serving at a bbq or any other party.

Check out the yogurt marinated chicken over at Sportsglutton which can be served as a main course or grilled up on small skewers for an easy appetizer.  Any which way you serve them, make sure this Tahini Sauce recipe is on the side.  Dig in!

It is simple and easy to prepare and goes with anything that has a mediterranean flare.

Tahini Sauce

  • 2 tbsp tahini (sesame) paste
  • juice of 1/2 lemon
  • 1 garlic clove
  • salt & pepper to taste
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp – 1/3 cup warm water
  • 2 tbsp olive oil

Without a food processor:

Mash garlic clove, a pinch of salt, and 1 tbsp olive oil into a paste with a mortar and pestle or put the garlic clove alone through a garlic press. 

I used a mortar and pestle to make the garlic paste.

In a bowl, mix the garlic paste, olive oil, and tahini paste until smooth.

Stir in the lemon juice.  The mixture will thicken and become stiff.

Slowly add water until the mixture becomes a smooth sauce, that lightly coats the back of a spoon.

Add salt and pepper to taste.  Mix in parsley and chill for an hour before serving.

With a food processor:

Add all ingredients except water and parsley to a mini food processor.  Blend until smooth. 

The lemon juice will cause the tahini paste to thicken and become stiff.  Slowly add warm water until the mixture turns into a nice smooth sauce that coats the back of a spoon. 

Add salt and pepper as needed for taste. 

Transfer to a serving bowl and stir in parsley.  Chill for an hour before serving.


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