tahini sauce 3 ways
One of our favorite nutrition hacks is our weekly “special sauce” – it’s somewhere in between a dressing and a dip, but we love it because it can take on both roles. We’ve found that making a sauce is a quick and easy meal prep move that can take simple meals and snacks up a notch without the hassle.
Tahini sauces, in particular, have become our sauce of choice as of late. They’re creamy, satisfying, and easy. Some of our favorite ways to use them include:
Drizzling on roasted or steamed vegetables for an easy side
Pairing it with crudité for a snack
Thinning it out with a little water (or citrus) to use as a salad dressing
Using it as a dip for rotisserie chicken
Pairing it with our frittata muffins (see recipes here)
Tahini sauce 3 ways
Beet tahini
1/4 cup tahini
1/4 cup filtered water, plus more to reach desired consistency
2 cooked peeled red beets (roast and peel your own or purchase pre-cooked)
juice of 1/2 lemon
2 tablespoons of extra virgin olive oil
1 clove of garlic
sea salt and freshly ground pepper to taste
optional: 1/2 teaspoon each of ground cumin and coriander
Green goddess tahini
1/2 cup tahini
1/4 cup filtered water, plus more to reach desired consistency
juice of 1 lemon (~4 tablespoons)
1 tablespoon apple cider vinegar
1 cup tender herbs (we like chives, mint, basil, parsley, cilantro and/or dill - recommend mixing 2-3 different herbs)
2 teaspoons raw honey
1 clove of garlic
1 tablespoon white miso (optional)
2 tablespoons extra-virgin olive oil
sea salt and freshly ground pepper to taste
Turmeric tahini
1/4 cup tahini
1/4 cup filtered water, plus more to reach desired consistency
2 tablespoons raw apple cider vinegar
2 tablespoons of coconut aminos (or tamari)
1/2 lemon, juiced
1 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 teaspoon maple syrup
sea salt and freshly ground pepper to taste
Directions
Combine all ingredients in a high-speed blender (turmeric tahini can be whisked in a jar), starting with 1/4 cup water and adding more to reach desired consistency (note: sauce will thicken slightly in the fridge, so don’t worry if it seems too thin at first!)
Add additional lemon juice and salt to taste, if desired. Use immediately or store in the refrigerator for up to five days.