When I first became a vegetarian, I ate simple, vegetable stir-fries for pretty much every dinner. Over time, I quickly grew tired of eating the same sauces and the same vegetables. Fast forward 6 years, and though I do love a good stir-fry from time to time, I am pleased with how diverse my cooking has become. One of my current go-to sauces is this Lemon Tahini Sauce. If you were to ever come over to my house for dinner, there’s a good chance you’re going to have a meal with this sauce in it. My favorite ways to use this sauce are over a salad, with roasted vegetables, or on top of a quinoa, sweet potato and broccoli bowl (recipe to come!).
Servings: 4 Prep Time: 5 minutes
- 1/2 cup tahini
- Juice of 1 large lemon (about 2 tablespoons)
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 garlic clove, minced (optional)
- 3-6 tablespoons warm water. 3 tablespoons for a thicker sauce consistency and up to 6 tablespoons for a pourable dressing
- Whisk together tahini, lemon juice, maple syrup, salt, and garlic (if using) until creamy
- Add warm water little by little until desired consistency is reached
- Use as a salad dressing, or over roasted veggies
Note: If you store this sauce in the fridge, you might have to add 1-2 more tablespoons of warm water when you’re ready to use it.