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Tahini Sauce
Makes 1/2 Cup
*1/4 cup tahini
*1/4 cup extra virgin olive oil
*3/4 teaspoon ground cumin
*3/4 teaspoon chopped garlic (about 1 clove)
*1 teaspoon freshly squeezed lemon juice
*Salt and pepper to taste
1Place the first 5 ingredients in a blender and blend until smooth. Season with salt and pepper.
2The tahini sauce will last for 3 to 5 days in the refrigerator.
  • I prefer the dark roasted variety of Tahini from Tohum, available at
  • Source
    Chef/Owner Ana Sortun, Oleana Restaurant, Cambridge, MA from her book Spice Flavors of the Eastern Mediterranean, Reagan Books/Harper Collins, 2006