Garlic Tahini Sauce
- 1/3 cup tahini
- 1–2 cloves garlic, finely minced or grated
- 2 tablespoons lemon juice (fresh is best)
- 2–4 tbsp cold water (adjust for desired consistency)
- 1 tablespoon olive oil
- salt to taste
- In a small bowl, whisk together tahini, lemon juice, garlic, and salt.
- Slowly whisk in cold water, 1 tbsp at a time, until creamy and pourable.
- Taste and adjust lemon, garlic, or salt to your preference.
Ways to Use Garlic Tahini Sauce:
Dressing:
- Over roasted or raw veggie bowls
- Mixed into shredded cabbage or kale for slaw
- Drizzled on grain salads (quinoa, farro, brown rice)
Dip:
- With raw veggies, falafel, or grilled chicken skewers
- Alongside baked sweet potato wedges or pita
Sauce:
- In wraps, sandwiches, or lettuce cups
- On top of grilled fish or tofu
- As a creamy topper for cauliflower rice bowls or stir-fries