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This whisks in the water very gradually, since tahini reacts strangely with liquid at first, seizing up into a thick, clumpy paste before it suddenly loosens back into a smooth sauce as more water is added. Fresh lemon juice and a bit of garlic balance tahini's naturally deep, slightly bitter, nutty flavor into something bright and pourable.
Per serving
90kcal
Calories
3g
Protein
4g
Carbs
8g
Fat
1g
Fiber
Prep Time
10 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a bowl, whisk together the tahini and fresh lemon juice.
The mixture will thicken and seize up into a stiff paste, which is normal.
Add the minced garlic and a pinch of salt.
While whisking constantly, add the water a tablespoon at a time.
Continue adding water gradually, whisking well after each addition, until the mixture loosens and becomes smooth and pourable.
Taste and adjust with more lemon juice, salt, or water as needed.
Transfer to a jar and store in the fridge.
Don't Panic When It Seizes Up: Tahini thickening into a stiff paste when lemon juice is first added is completely normal and will smooth back out as water is whisked in. Add the Water Gradually: Whisking it in a little at a time, rather than all at once, gives you more control over reaching the right smooth, pourable consistency. Use Well Stirred Tahini: Since the oil in tahini separates during storage, give the jar a thorough stir before measuring it out for this dressing.
This is a normal reaction when lemon juice first hits tahini, and it will loosen back into a smooth, pourable sauce once enough water is whisked in gradually.
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