Roasted Garlic Tahini Sauce
Recipe and photo contributed by Tami Ganeles Weiser
servings (3 cups total)
Prep Time: 15 minutes Cook Time: 0 minutes
This roasted garlic tahini is mild in flavor and provides support for an endless array of dishes. It’s a little thicker than your standard tahini sauce, so don’t worry.
2 cups sesame seed paste (tahini), Joyva brand preferred
2 teaspoon Dijon mustard
1 teaspoon ground cumin
Juice of 5 large lemons
¼ cup fresh flat-leaf parsley leaves
1 tablespoon ground sumac
1 teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads roasted garlic
½ cup olive oil
- In the bowl of a food processor, combine the sesame paste, mustard, cumin, lemon juice, parsley, sumac, coriander, salt, and pepper. Separate the cloves of garlic from the roasted head and squeeze out the insides. (Squeeze really well to get every last bit of luscious garlic! Make sure none of the papery peel gets into the mixture.) Process until completely smooth.
- With the processor running, drizzle in the oil until it is completely incorporated and smooth.
- This will keep, refrigerated, in a covered container, for about one day, but you should allow it to come to room temperature and use a handheld blender to re-mix.
- If you eat raw or lightly coddled eggs, add two large egg yolks to the food processor with the sesame paste along with the mustard and mix until completely incorporated. Add the spices, juice and roasted garlic and process by drizzling the oil as directed. It will be very creamy and will not separate.