This versatile, dairy-free sauce is creamy and nutty with just a tiny hint of chili heat, so it’s a perfect partner for raw and roasted vegetables, flatbreads, grilled chicken, meat, and of course, falafel. It also makes a wonderful sandwich spread. Use the very best tahini that you can find, as the quality makes all the difference in this sauce. Aleppo pepper is a fruity, mildly spicy ground dried chili from the Middle East that’s widely available online. If you can’t find it, substitute hot sauce such as Tabasco or a little cayenne (but don’t sprinkle those on top for serving).
Satisfy your sweet tooth with this easy-to-make recipe for Lemony Tahini Sauce.
1. Info for Lemony Tahini Sauce
- Cook Time: 10 min
- Total Time: 10 min
- Servings: 8
- Calories: 173.61 kcal
2. Ingredients for Lemony Tahini Sauce
- tahini paste
- fresh lemon juice
- kosher salt
- aleppo chili pepper
- lemon zest
- Put the tahini in a medium bowl with the garlic. Slowly whisk in lemon juice and about half the water. Continue to add more water, a little bit at a time, until the consistency is very creamy and pourable. You may not need the entire amount of water, or if your tahini is quite stiff, you may need a few drops more.
- Whisk in salt, 1/8 tsp. Aleppo pepper, and lemon zest. Taste for seasoning, adding more salt, Aleppo pepper, or lemon juice to taste. Store tightly covered in the refrigerator for up to 5 days. Serve with a sprinkling of more Aleppo pepper on top if you like.