Tahini Sauce

Ingredients

• Water

  Plain, clean water

  ¾ cup or 178g

• Lemon juice

  Raw

  ¼ cup or 61g

• Salt

  Table

  ¼ tsp or 2g

• Parsley

  Raw

  2 tsp or 3g

• Sesame butter

  Seeds, tahini, from raw and stone ground kernels

  8 oz or 227g

Directions

1. Grind tahini paste, lukewarm water, garlic, lemon juice and salt together in a food processor or blender until sauce is creamy and ivory-colored. A food processor is the easiest way to make this sauce; scrape the sides of the processor periodically during processing. If using a blender, you may need to use a long-handled spoon to break up the thick part of the sauce once every 30 seconds; this will keep it from clogging your blender blades.
2. After a few minutes of blending, sauce will turn into a rich, smooth paste. If mixture is too thick, slowly add more water until it reaches the preferred consistency. You may need quite a bit of water depending on the thickness of your tahini paste.
3. If using tahini to top hummus or a meat dish, keep it thick and creamy. As a condiment for pita or falafel, a more liquid sauce is usually preferred. Taste often during the blending process; add more lemon juice or salt, if desired.
4. Recipe by: Tori Avey (source: https://toriavey.com/toris-kitchen/tahini-sauce/)

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