Garlic Maple Tahini | GRF, VV

Garlic Maple Tahini | GRF, VV

This is my go-to tahini sauce. It is magnificent on pretty much anything edible. I usually make a bigger batch and leave it in my fridge to drizzle on salad bowls, grilled chicken, sandwiches, eat by the spoonful. I don’t know – anything really.

What I use (yields about 1 cup)

  • 1/2 cup tahini
  • 1/2 clove garlic, minced
  • 2 tbsp lemon juice (depending on lemon juiciness its about 1 lemon)
  • 2 tbsp olive oil
  • 1/2 tbsp maple syrup
  • Ice cold water (about 1/2 cup)
  • Salt + pepper to taste

What I do

  1. Add all ingredients (except water) into big bowl and whisk. It will separate and have a weird looking consistency – that is totally normal.
  2. Slowly add cold water, continuing to whisk until you arrive at the perfectly creamy consistency. I used just under 1/2 cup of water to get it where I wanted. Add less water for a thicker dressing or more for looser consistancy.
  3. Season with salt until it tastes good. Add a couple twists of cracked pepper. Donezo!

**Tip: Using ice cold water will help aerate the tahini and make it creamier and velvety which is what we want!

*This is what it will look like before you add the water

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