Egypt, Iraq, Israel, Lebanon, Palestine, Syria, Turkey
Tahina (Taratoor) Sauce
This creamy sauce is the heart and soul to a heavenly bowl of hummus or the perfect dip to accompany pita, olives, falafel, or, honestly, anything.
- Tahini (Raw Sesame Paste)2 cups
- Garlic, skins removed1 head
- Lemons, freshly squeezed3 medium
- Cumin Seeds, freshly ground1/2 teaspoon
- Salt2 teaspoons
- Water, cold2 cups
- Step 1Place the garlic, lemon juice, and 1 teaspoon of salt in a blender. Blend on high until completely smooth.
- Step 2Pour the mixture into a large bowl, add the tahini, ground cumin and remaining salt.
- Step 3Energetically whisk the mixture together, slowly adding cold water a few tablespoons at a time whenever the mixture seizes up.
- Step 4Expect the mixture to seize up many times. Keep whisking and slowly adding water until ribbons form and the sauce is completely creamy and emulsified.
- Letting the garlic and lemon juice sit in the blender for some time will prevent the garlic from fermenting and creating allicin, a sour and aggresive compound that is released when rupturing garlic cells.
- Adding ice cubes as you whisk can also help you achieve the emulsion quicker.
- The tahini sesame paste you buy should be light in color. The darker variety is either made from roasted or unshelled sesame seeds and carry a bitter flavor.
- Serving Size:1 tbsp, 89 cal
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