Best Tehina Sesame Sauce Recipes

TEHINA

Steps:

• Place sesame paste in the bowl of a food processor with 1 cup water, lemon juice, garlic and ground cumin. Pulse to combine, then process until the mixture has the consistency of thick cream. Transfer to a bowl and add salt to taste.

TEHINA (SESAME SAUCE)

Steps:

• If you are opening a jar of tahini, stir to blend the two layers before measuring it.
• Stir it slowly to avoid splashing.
• Refrigerate what’s left in the jar and it will stay blended.
• Spoon the tahini paste into a medium bowl.
• Slowly whisk in ¾ cup water.
• Add the salt, lemon juice, garlic, cayenne and cumin.
• Taste and add more salt, lemon juice and cayenne if you like.
• If the sauce is too thick, stir in more water, 1 tablespoon at a time.
• Serve cool or at room temperature.
• You can make this in the blender.
• This is quicker, but I find washing a bowl and whisk easer than washing a blender.
• The Tupperware shaker also is a good tool, my Tupperware lady demonstrated her shaker making tehina, and I just had to have it!

TAHINI SAUCE

Steps:

• Serve immediately or refrigerate.

TEHINA

Steps:

• Place sesame paste in the bowl of a food processor with water, lemon juice, garlic cloves, and cumin. Pulse to combine, then process until the mixture has the consistency of thick cream. Transfer to a bowl and add salt to taste.
• Tehina will keep for at least a week, tightly covered in the refrigerator.

BASIC TEHINA SAUCE

Steps:

• Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and 1/2 teaspoon of the salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes to let the garlic mellow.
• Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
• Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk. When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 1/2 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
• Taste and add up to 1 1/2 teaspoons more salt and cumin if you like. If you're not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating. The tehina sauce will keep a week refrigerated, or it can be frozen up to a month.