This Epic Tahini Lemon Garlic Sauce is full of flavor and fabulous on Oil-Free Falafel, Vegan Mediterranean Pizza, salads, and grain bowls. This four-ingredient sauce is vegan, gluten-free, oil-free, soy-free, and nut-free.
It was an instant hit with the first two groups that went through our 4-Day Challenge. When we find something we love, we tend to stick with it. This is one of those go-to favorites.
This oil-free sauce has 4 key ingredients:
- Apple Cider Vinegar
Tahini is made from toasted, ground sesame seeds. It's wildly popular in Mediterranean dishes like hummus and babaganoush. Tahini is a rich source of the trace mineral copper, which helps with iron absorption and supports healthy bones.
How to make this tahini sauce
Combine all ingredients in a mini blender and blend until smooth and creamy. Add more water for a thinner consistency. Salt to taste. The sauce will thicken some in the refrigerator.
Store leftovers in an airtight container for up to four days.
This sauce has a nice "twang" from the lemon and apple cider vinegar. The garlic is strong, so if you prefer more of a mild garlic flavor, you can roast by wrapping a few cloves in foil and baking for 30 minutes at 375°F before adding them to the mini blender. Also, you could substitute with ¼ to ½ teaspoon of garlic powder.
In addition to the key ingredients, you'll need a little water, and you may also prefer some salt to taste.
If you're using this sauce as a salad dressing, I recommend adding a little more water, about 2 Tablespoons, to thin out the consistency. If using as a topping for a Buddha bowl, I think the consistency is on point.
We hope you love this tahini lemon garlic sauce as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!Print
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