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5-Minute Garlicky Tahini Sauce

  • Author: Morgan
  • Total Time: 5 mins
  • Yield: 2 cups 1x


Adapted from the Zahav cookbook by Michael Solomonov


Units Scale
  • 1 large whole head garlic, broken apart into unpeeled cloves
  • 1/2 cup fresh lemon juice, from about 3 lemons
  • 1 heaping cup tahini paste
  • Ice water, as needed
  • 1/2 teaspoon ground cumin, or to taste
  • Kosher salt, to taste


  1. In the bowl of a food processor or blender, combine the unpeeled garlic and lemon juice. Pulse until pulpy. Pour the garlic-lemon mixture into a large bowl through a fine mesh strainer. Using the back of a spoon, press as much liquid out as possible and then discard the remaining garlic and paper solids caught by the strainer.
  2. Whisk in the tahini paste until thick. Add ice water, a couple of tablespoons at a time, and continue to whisk until smooth and thinned to your desired consistency. Whisk in the cumin and kosher salt, to taste. Serve or refrigerate for up to a week.
  • Prep Time: 5 mins