Three Exciting Tahini Sauces To Elevate Your Meals
Recipe Overview
Overview
These tahini-based sauces are a revelation for anyone looking to add a burst of flavor to their meals. The first sauce, a spicy tahini blend, combines roasted red peppers and chilies for a delightful kick. The roasting process not only enhances the sweetness of the peppers but also adds a smoky undertone that pairs beautifully with tahini. The addition of garlic and a touch of honey balances the heat, creating a sauce that’s perfect for drizzling over grilled meats or using as a dip for fresh vegetables.
Next, the lemony tahini sauce is a refreshing twist that brightens up any dish. With preserved lemons and a hint of apple cider vinegar, it offers a tangy punch that complements starchy foods like sweet potato fries. This sauce is not just a condiment; it transforms simple dishes into something special, making it a must-try for your next gathering.
Finally, the herby tahini sauce brings a vibrant green color and fresh flavors to the table. Packed with herbs and a bit of chili, it’s reminiscent of chimichurri but with the creamy richness of tahini. This sauce is fantastic over grilled kebabs or as a dressing for salads, adding a burst of flavor that can elevate even the simplest meals. Each sauce is easy to prepare and can be stored in the fridge for several days, making them perfect for meal prep or quick weeknight dinners.
Recipe Details
Steps & Tips
Add red peppers and red chilies to a roasting tray, pour olive oil over them, and rub to coat.
Tip: Roasting peppers intensifies their flavors.
Bake the peppers in a 220° C oven for about 20 minutes until charred and wilted.
Transfer the roasted peppers to a bowl, cover, and let them rest for about 20 minutes to cool.
Tip: Covering the peppers while resting helps loosen their skins for easier peeling.
In a blender, add 100 G of roasted red pepper flesh, 20 G of roasted chili flesh, and one sliced fresh chili.
Add 30 ml of lemon juice, 1 teaspoon of apple cider vinegar, 1 teaspoon of honey, 1 clove of garlic, 1/4 teaspoon of salt, and 65 G of tahini.
Tip: Adding honey balances the flavors with light sweetness.
Add 50 G of mayo to the blender.
Peel off the skins of the cooled peppers and remove the seeds.
Blend on high for about 1 minute until well combined.
Store the tahini sauce in the fridge for 5 to 7 days.
Tip: The tahini sauce can be stored in the fridge for 5 to 7 days.
Use the sauce by layering it in a grilled cheese sandwich.
Slice two preserved lemons in half and remove the seeds.
Add the lemons to a blender with 1 clove of garlic, 5 ml of apple cider vinegar, and 50 ml of lemon juice.
Add 75 G of tahini and 75 G of mayo to the blender.
Add 50 ml of water to thin out the mixture.
Blend on high for about 1 minute.
Tip: This lemony sauce pairs well with starchy, sweet, and grilled foods.
Add 25 G of fresh pasta and 25 G of fresh coriander to a blender.
Chop a medium heat green chili and add it along with 1 clove of garlic.
Season with 1/2 teaspoon of salt, 1 teaspoon of apple cider vinegar, and 75 ml of lemon juice.
Add 1 teaspoon of honey, 65 G of tahini, and 50 G of mayo.
Tip: Honey helps to balance the acidity in the sauce.
Blend on high for about 1 minute until the herbs are broken down.
Serve the bright green Herby sauce over grilled kebabs.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Sesame
→ Substitution: Sunflower Seed Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Roasting peppers intensifies their flavors and adds a smoky depth to sauces.
- •Preserved lemons provide a unique tangy flavor without bitterness, enhancing the sauce's complexity.
- •Tahini is a versatile ingredient that adds creaminess and nuttiness to sauces and dressings.
- •Using mayonnaise in tahini sauces can create a silkier texture compared to yogurt.
