Greek Style Tahini Sauce/Dip
1/2 cup tahini, stirred well
1 teaspoon fresh minced garlic
1/2 teaspoon salt
1/4 cup lemon juice
water
This recipe is made to taste. Measurements are only approximations.
Stir the garlic and salt into the tahini. Begin adding the lemon juice, a little at a time. The tahini with get thicker at first instead of thinner (if anyone can explain to me why, I'd love to know). Taste, and adjust flavour balance to suit yourself. Then add water, a little at a time, until the dip is the consistency of pancake batter or stirred yogurt. It should pour, but when you drop it from a spoon, it should still hold shape a little. I like it to be the same texture after mixing that it is when I first take it from the jar.
For best results, use a tahini from a Middle Eastern Source - Lebanese Tahini is very good.
Serve with toasted pita wedges, or over roast vegetables, or over Bulgur Pilaf or other grain dish. Also, a great dip for fresh veggies.
SO HOW'D IT GO?
So delicious and simple! You're right! Why does the lemon juice make it thicker? Hm.. Anyway, thanks for posting! :)
This was PERFECT in my falafel pitas. I recommend refridgerating an hour before consumption so the flavors can mesh.
I made this for seitan wraps, and they turned out great. I used Lebanese tahini. Basically, I doubled the tahini recipe, then dipped 1/2 inch pieces of seitan into the tahini sauce, threw the seitan in a pan, and fried the seitan until they were golden brown. Afterward, I mixed the seitan with the leftover tahini, wrapped them up in sun dried tomato tortillas and cooked them in the oven for about 7 min. at 400F. Next time, I might even triple the amount of tahini sauce to make the wraps more creamy. BTW, the tahini did thicken up a lot after I added the lemon juice--it's so weird. I guess the acidity of the lemon juice causes a reaction in the tahini. Anyway, it became thinner after I added the water. Thanks Anna1111!