This is a tasty tahini sauce [tahini is made from ground sesame seeds]. A little lemon juice, and maple syrup give it a sweet fresh taste you will like on felafel, roasted veggies, on salads, on sandwiches, or in veggie-grain bowls!
Original author Minimalist Baker. Recipe altered and rewritten by Dr John
PREP TIME: 7 minutes
Makes: 2/3 cup
Not Freezer Friendly
Refrigerate: up to 6 Days
Ingredients
- 1/3 cup tahini (tahini is made from ground sesame seeds)
- 2 Tbsp medium lemon juice
- 1 ½ Tbsp maple syrup (molasses or honey if you are not Vegan)
- 1 tsp low sodium soy sauce [ may also use coconut aminos or 1/3 tsp Morton’s Light Salt (Optional)
- 1 clove garlic -minced or ½ tsp pre- minced garlic (Optional)
- Water- use 4 to 6 Tbsp or 45-90 ml to make a drizzling (porable) consistency.
Instructions
- To a medium mixing bowl, add tahini, lemon juice, and maple syrup. If adding soy sauce or salt add now with the garlic.
- Whisk to combine. Then slowly add water until creamy and pourable. [The mixture may thicken at first, but continue adding water a little at a time and whisk until creamy and smooth.]
- Taste and adjust flavor as needed, adding more lemon juice, soy sauce (or salt), or maple syrup.
- Store leftovers, if there are any, in fridge up to 6 days.