Lemon Tahini Sauce

A go-to condiment in our kitchen, easy to whip up and impossible NOT to mop up your plate once the tahini hits your tongue. The base of this condiment is of course, tahini, which is a "peanut butter" made of toasted and ground sesame seeds, mixed into oil found in the Arabic speaking world. We're taking a shortcut and not making our own, but rather using store-bought tahini. This condiment also serves as the base for authentic hummus , providing the creaminess and depth of flavor.

Makes 2 oz.

Ingredients

Tahini - 4 Tbsp (when mixed with oil) - 2 Tbsp if mostly solid

4 Tbsp Warm Water

1/4 lemon juice

1/4 lime juice (can just add more lemon juice if you don't have limes)

Salt

Optional: Aleppo Pepper, Urfa Pepper, za'atar

Steps

Add the tahini to a small bowl that can be used for mixing.

Add lemon and lime juice

Slowly add warm water to the bowl while whisking with a fork. You'll notice the tahini soaks up the water and turns into a paste.

Add water and mix until the condiment is an off white color, and has the consistency of Pancake batter.

Add Salt to taste.

Accompaniments

We love this recipe on grilled chicken, mediterranean or arabic flavored https://www.lemonpantry.com/post/chicken-shawarma, grilled eggplant, over tabbouleh, chickpeas and spinach, over hummus, or as a dip with pita chips.

This condiment will turn into a solid in the refrigerator due to the fat in the tahini, and can be reconstituted when warmed up, with a little more lemon and water.

Tahini Tips

• Brands like Ziyad, or anything imported from the middle east should be fabulous.

• Tahini should be stored in a pantry, and can eventually dry out. Try to mix any oil residue before every use, like peanut butter.

• Recently, squeeze bottle versions are available.