Most people probably encounter tahini in Mediterranean cuisine — it shows up in hummus and similar sauces/dips.
After experimenting with making homemade hummus, I grew a particular fondness towards tahini. Turns out, my favorite hummus recipes were the tahini-heavy ones — the ones with a creamy, nutty, rich texture and flavor.
And so I dropped the chickpeas out of the equation and explored tahini sauce recipes. The recipe presented here is, to me, a perfect blend of tanginess and savoriness/umami. It’s one of my favorite toppings for just about anything — raw veggies, cooked veggies, grains, bread, even popcorn.
While I typically make it plain (no spices), feel free to get creative — a sprinkling of garlic powder, onion powder, cumin, and/or paprika can be a good place to start.
- 1/4 cup tahini
- 1 tbsp lemon juice (roughly half a lemon)
- 1 tbsp water
- 2 tbsp nutritional yeast
- Salt, to taste
- Spices, to taste (garlic powder, onion powder, paprika, and cumin are all great options)
- Add all ingredients to a small bowl, and stir with a spoon until smooth. Add more water, if needed, to reach desired consistency.