If you follow me on social media, you know that my family consumes a lot of tahini! We put it on everything — from salads, rice bowls, noodle bowls to burgers, sandwiches and beyond. Ivy loves it, too!
Because we eat so much of it, I like to prepare this sauce at the beginning of the week and store it in the fridge in a mason jar so I have it on hand whenever the inevitable craving hits! Tahini contains B vitamins, phosphorous and magnesium and helps with detoxification. Its alkalizing minerals help ease digestion, aid in weight-loss and tone muscle. The added lemon juice in this sauce also helps cleanse the liver.
Tip: Tahini is also high in iron and since anemia and low iron levels can result in decreased milk supply, it's a perfect sauce to have on hand for breastfeeding mothers.
yield: 2 cups of sauce
2/3 cup tahini butter
2/3 cup water
juice from one whole lemon
Combine all of the ingredients in a food processor or blender and blend until smooth. This recipe does vary as some lemons are juicier than others. If the sauce is too thick and paste-like, add some more water. If it’s too watery, add more tahini. Play with it until you find a consistency you prefer.