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Tahini Sauce Recipe-18582

Photo by: Joseph De Leo
Comments: 0


I prefer the dark roasted variety of tahini from Tohum available at www.tohum.com.

Yield: Makes ½ cup


  • ¼ cup tahini
  • ¼ cup extra virgin olive oil
  • ¾ teaspoons ground cumin
  • ¾ teaspoon chopped garlic (about 1 clove)
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper to taste


Place all the ingredients in a blender and blend until smooth Season with salt and pepper. The tahini sauce will last for 3 to 5 days in the refrigerator.

© 2006 Ana Sortun

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings
and 1/4 teaspoon added salt.

106kcal (5%)
35mg (3%)
0mg (1%)
0mcg RAE (0%)
0mg (0%)
82mg (3%)
2g (8%)
11g (17%)
1mg (5%)

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