Cook: Tahini Dressing/Dipping Sauce
Hummus isn’t my only great dip love, I have another Middle Eastern sauce I am utterly addicted to – tahini. Sometimes called tahina, it’s made from ground sesame seeds and it’s utterly moreish. Sometimes my cravings get so bad, I wonder why on earth I still live in Australia, when I could be living in Israel.
Tahini is a thick, gloopy paste like substance that you can buy at the supermarket in a large jar for around $5 and it can be turned into a myriad of things, including a pretty spectacular dressing which I used on broccoli burgers here. But I think the best way to use it is in this tahini sauce, which sees the thick peanut-butter like paste thinned down with a little white wine vinegar into a silky dressing that I could eat with a spoon.
But of course, I don’t JUST eat it with a spoon. No, it’s amazing on any roasted vegetables, such as carrots marinated in ground cumin, coriander seeds and paprika and baked until tender, which is how I’ve enjoyed it the last two nights. It’s also amazing on cauliflower, broccoli, potato, string beans and thinned down further, makes a great dressing for a salad.
It’s also amazing on falafel, roast lamb and eggplant. See? Tahini sauce for EVERY occasion. Yes, seriously.
So how do you get in on the tahini action?
- 2 cloves garlic, finely minced
- 2/3 cup tahini paste
- 2 tsp white wine (or white balsamic) vinegar
- 1 lemon, juiced
- 1/2 cup cold water
- 1/4 tsp ground cumin
- 1/4 cup parsley, chopped
- Paprika, to serve
- Combine garlic, tahini and vinegar in a bowl with a fork or small whisk
- Whisk in the lemon juice and water
- Stir in the cumin and parsley, season with salt and pepper
- Spoon into a serving bowl and dust with paprika