Tahini Sauce

By Dreena Burton

Once smoked paprika entered my ingredients “hit list,” I had to try it out in tahini sauce. It did not disappoint!  A wonderful sauce for Pan-fried Falafel Patties.

  • 1/2 cup tahini
  • 2 Tbsp freshly squeezed lemon juice
  • 1/2 – 2/3 cup water (or more for a thinner sauce, if desired)
  • 1/4 tsp smoked paprika (see note)
  • 1/4 tsp sea salt
  • 3/4 – 1 1/4 tsp pure maple syrup or agave nectar (or more to taste, see note)

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1/2 cup of the water, 1/4 teaspoon of the paprika, and 3/4 teaspoon of the agave) until smooth. Add additional paprika and salt to taste; maple syrup to balance any bitterness, if needed; and water to thin, as desired.

Ingredients 411: I like the amount of smoked paprika at just a lightly rounded 1/4 teaspoon, but you can try adding more if you love the flavor. Try 1/2 teaspoon and see how it works for you.  I always like a touch of sweetener in tahini sauce to offset the slight bitterness of the tahini. The amount you use de- pends on personal preference and also the brand of tahini used. Start with 1/2 to 3/4 teaspoon, and add more if needed.

Serving Suggestions: This sauce is an absolute must with Pan-Fried Falafels! Also try it drizzled on cooked grains like quinoa, in wrap sandwiches, and drizzled over roasted vegetables.

Recipe reprinted from Let Them Eat Vegan by Dreena Burton. For more of Dreena’s recipes, visit www.plantpoweredkitchen.com.

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