Tahini Sauce

Of course, I just wrote about Tahini in the last post (click HERE), the next obvious thing would be Tahini Sauce. People, you NEED to try this, like seriously. It’s fresh, clean, tangy, green and absolutely gorgeous. If only I can pack it up in a jar and send it to that sous chef, I just may be tempted to, but as it is food, it likely won’t be touched anyway, so this is for you guys who have had Tahini sauce in a restaurant or bought it in a jar, believe me, making it at home is much better. This is much better.

This Easter, ditch, the mayo, ditch, the ketchup, ditch the salad cream. Serve Tahini sauce and have everyone asking you ooooh, what’s that sauce, what’s that dip, they love it, how can they make it, its different, its unusual. Yup, that’s what you will be getting. Serve as a dip with chips or bits of suya or grilled chicken, toss into salad, add honey to it and even kids will love it. Make Tahini sauce your blank canvas and do anything you want with it. It looks great, it smells great, you dip your finger into the sauce bowl and it wouldn’t want to not stop going into it. For a sauce I just got introduced to last week, you can tell my excitement is through the roof. Loooooool.

It is also quite simple to make. You could also flex your host or hostessing skills by making your own mayo from scratch (recipe HERE). I know I said earlier to ditch the mayo, but if you will be making your own from scratch, go for it. With Mayo too, let it be your blank canvas, mix in anything you wish in it, after the creamy bit has set. Unlike Mayo though, Tahini is waaaaay easier. I used a recipe from DeDe Med and added my own twist to it. If you are making Shawarma this Easter, Tahini Sauce is the way to go.

You will need

1/2 cup Tahini paste – recipe for tahini paste HERE

1/3 cup lemon juice

1 clove smoked garlic – you can use plain garlic

1/2 jalapeño – replace with green ata rodo or green chillies

Freshly chopped parsely

A couple of tablespoons of water – depending on how thick or watery you want it

Salt

Spring onions

How To

See that Tahini paste above, with its consistency like very fluid peanut butter and tan coloured? When you whisk it with lemon juice, it transforms into a creamy consistency and the colour changes to off white. Kicking myself for not taking a picture at the beginning. I was on the phone, but you don’t need a picture really. just dump in the tahini paste with lemon juice and whisk. You will get the same thing I got. Mind you, this was my first time making it too, so you’ll do fine.

It has the creamy consistency of Mayo now. You can choose to leave it as it is or add water to make it more fluid i.e. salad cream consistency. Start with 2 tablespoons of water and work your way up from there. The more water you add, the more fluid it gets.

Also add the finely chopped jalapeño (substitute with green ata rodo or green chillies), finely chopped garlic and chopped parsley. Finish off by seasoning with salt to taste. This is important, I think. It goes from 6/10 to 10/10 after you season with salt.

…………..and that’s your Tahini Sauce.

Garnish with cut spring onions. Creamy, white, clean fresh, green, zesty, don’t you just want a bite of that?

Imagine dipping your Suya into it or Grilled Chicken or Yamarita or Plantain Chips. YUM!!!

For team #fitfam, if you’ve been feeling neglected in the sauces and dips department because of your diet, well, you don’t have to miss out anymore. This is healthier and fresher for you than the standard traditional sauces and dips. Go for it. You will be very glad you did. I guess we can conveniently name this Beniseed sauce, flavour of 9ja, what do you guys think?