Tahini Sauce With Garlic & Lemon

(Meeping up the Science!) #1

I use this awesome recipe on meat of all sorts. 1/12th of the recipe has ~2g carbs. While it adds up, it’s pretty potent and you really need just a small drizzle. Scale down the lemon juice or use true lemon to lower carbs.

1 whole head garlic, broken into individual unpeeled cloves (about 20 cloves)
2/3 cup fresh juice from 3 to 4 lemons (160ml)
1/2 teaspoon ground cumin (2g)
1 generous cup tahini paste (about 10 ounces; 300g by weight)
Cold water
Kosher salt


Combine garlic and lemon juice in a blender. Pulse until a pulpy puree is formed, about 15 short pulses. Transfer to a fine mesh strainer set over a large bowl. Press out as much liquid as you can with the back of a spoon or a rubber spatula, then discard solids.

Add cumin and tahini paste to lemon/garlic juice and whisk to combine. The mixture will seize up and turn pasty. Add water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl. Season to taste with salt. Refrigerate for up to 1 1/2 weeks.