Easy Homemade Tahini Sauce with Garlic and Lemon Recipe

Discover the perfect blend of nutty tahini and tangy lemon in this creamy, garlicky sauce that elevates any dish!

Tahini, the heart of Middle Eastern cuisine, takes center stage in this irresistible sauce. Dating back to the 13th-century Iraqi cookbook Kitab al-Tabikh, tahini has been a staple across the Levant, Turkey, and beyond. This versatile condiment adds a savory, slightly bitter touch to everything from falafel to roasted vegetables.

But what sets this recipe apart? Enter acclaimed chef Michael Solomonov’s game-changing technique. By blending an entire head of garlic (peels and all!) with lemon juice, we create a smooth, airy texture bursting with flavor. The lemon juice works its magic, taming the raw garlic bite and allowing us to use a whopping 20 cloves without overpowering the palate.

While this method requires a bit more effort than your average tahini sauce, we promise it’s worth every second. Get ready to experience tahini sauce like never before!

Lemon Garlic Tahini Sauce: Chef Solomonov’s Secret Recipe

Ingredients

• 1 whole head garlic, broken into individual unpeeled cloves (about 20 cloves)
• 2/3 cup fresh juice from 3 to 4 lemons (160ml)
• 1/2 teaspoon ground cumin (2g)
• 1 generous cup tahini paste (about 10 ounces; 300g by weight)
• Cold water
• Kosher salt

Directions

1. Combine garlic and lemon juice in a blender. Pulse until you achieve a pulpy puree, about 15 short pulses. Pour the mixture into a fine mesh strainer set over a large bowl. Using the back of a spoon or a rubber spatula, press out as much liquid as possible. Discard the solids.
2. Add cumin and tahini paste to the lemon-garlic juice and whisk until combined. Don’t worry if the mixture seizes up and becomes paste-like. Gradually add cold water, a few tablespoons at a time, whisking between each addition. Continue until you achieve a smooth, light sauce. The consistency should be such that ribbons of sauce slowly lose their shape when drizzled from the whisk. Season to taste with salt. Store in the refrigerator for up to 1 1/2 weeks.