Whipped Tahini
Whip up a batch of whipped tahini sauce in seconds. This creamy Middle Eastern sauce goes with falafel, kabobs, grilled chicken and more!
Servings: 1 pint
Equipment
- immersion blender or regular blender
Ingredients
- 1 cup tahini, be sure to stir the jar really well before measuring.
- 1 clove garlic, peeled
- 1/4 cup lemon juice
- 1 tsp sea salt
- 1 cup cold water
Instructions
immersion blender instructions
- Put everything EXCEPT the water in a tall narrow quart jar that just fits the head of your blender.
- Place the head of the blender at the bottom of the jar and blend the contents for a few seconds to combine.
- Add the water gradually while blending, moving the blender head up and down and around the jar gently to get everything whipped and thickened. You may not need all the water. It's handy to have a helper at this point. If you're alone, add the water 1/4 cup at a time and blend in between, adding more water as needed until the tahini is pale and thickened.
- Cover the jar and refrigerate until needed. It will thicken as it chills.
regular blender instructions
- Place everything into the blender EXCEPT the cold water. Blend briefly to combine. Then with the blender on drizzle the cold water through the top until the tahini becomes pale and thickened.
- Transfer to an airtight container and chill until ready to serve.
Nutrition
Serving: 1 Tbsp · Calories: 45 kcal · Carbohydrates: 2 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 2 g · Sodium: 76 mg · Potassium: 37 mg · Fiber: 0.4 g · Sugar: 0.05 g · Vitamin A: 5 IU · Vitamin C: 1 mg · Calcium: 11 mg · Iron: 0.3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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