This roast garlic tahini sauce is so versatile I used it on everything, from quinoa salads, to roasted squash, and falafels, I even add it to vegan burgers as a mayo replacer. It’s fresh and tangy and freezes easily, not to mention it being rich in calcium too! I always have some of this in the fridge or the freezer. The photos I’ve used here are from different recipes where I’ve used this sauce as an accompaniment.
What you’ll need:
- 1 cup of tahini paste
- 1/2 a cup of water (a little more or less depending on the consistency that you like)
- one whole garlic
- juice from one lime
- pinch of salt to taste
- Preheat the oven to 200°C. Cut the top off the bulb of garlic, rub a little oil on top and wrap loosely in some foil. Place the garlic on a tray in the oven and bake for 30 mins, remove and set aside.
- In a food processor add all of the other ingredients but only half of the water. How much water you add depends on how you like the sauce to be. I wanted a thicker consistency so I added the water bit by bit. For salads I like it a little more runny.
- When the garlic has cooled enough squeeze the cloves out from the skin. This should happen easily. Add 4 to 5 cloves to the food processor along with some salt and blend until creamy.
- You can add more garlic if you choose to.
- Use this sauce straight away on your favourite salad or on a vegan burger. It’s so versatile.
Share and enjoy!