Garlicky Tahini ~ Makes about 2 cup
1 cup tahini paste
2 teaspoons fresh lemon juice, plus more to taste
1 garlic clove, grated or minced
1 teaspoon kosher salt, plus more to taste
1/2 cup ice water, plus more if needed
In a medium bowl, whisk together the tahini, lemon juice, garlic, salt, and ice water. It will reach a weird, lumpy consistency, but keep whisking until it smooths out and become light in colour (if it doesn't, it needs more ice water, so just add a bit more). Tahini sauce with the perfect consistency will drip through the tines of a fork, but just barely. Taste for seasoning, adding more lemon juice or salt if desired. Store in a jar in the fridge for up to 1 week. If the tahini gets too thick while in the fridge, just a a little water before using.
Finish just about any dish with Garlicky Tahini ... fish, meat, grains, roasted veggies, salads, or sandwiches.
It is also perfect for using as the foundation for hummus.
Original recipe: 'Eating Out Loud' by Eden Grinshpan
1 cup tahini paste
2 teaspoons fresh lemon juice, plus more to taste
1 garlic clove, grated or minced
1 teaspoon kosher salt, plus more to taste
1/2 cup ice water, plus more if needed
In a medium bowl, whisk together the tahini, lemon juice, garlic, salt, and ice water. It will reach a weird, lumpy consistency, but keep whisking until it smooths out and become light in colour (if it doesn't, it needs more ice water, so just add a bit more). Tahini sauce with the perfect consistency will drip through the tines of a fork, but just barely. Taste for seasoning, adding more lemon juice or salt if desired. Store in a jar in the fridge for up to 1 week. If the tahini gets too thick while in the fridge, just a a little water before using.
Finish just about any dish with Garlicky Tahini ... fish, meat, grains, roasted veggies, salads, or sandwiches.
It is also perfect for using as the foundation for hummus.
Original recipe: 'Eating Out Loud' by Eden Grinshpan
