This tahini sauce was inspired by one of my favorite cookbook authors, Yotam Ottolenghi. He has an amazing combination of Mediterranean and Middle Eastern recipes that I’ve always found extremely creative. The food photos in his cookbooks are some of the most beautiful I’ve seen. I got his newest cookbook as a gift for Christmas (I never get tired of cookbooks as gifts) and I’ve been wanting to create my own version of a recipe I saw in there.
I’m a sucker for falafel and tahini sauce. My sister and her friends were obsessed with a falafel restaurant in Greece when they studied abroad there. They actually nicknamed the tahini sauce “crack sauce” because it was so addicting. I was addicted to that tahini sauce, and now I’m addicted to pretty much every tahini sauce I try. I don’t think I’ve had one I didn’t like. They are always white though, and when I saw this green tahini sauce in Yotam Ottolenghi’s new cookbook, I thought it was genius. Not only does it look nicer, but it has another layer of flavor because of the fresh herbs blended into the sauce.
For fresh herbs in this sauce, I’m using parsley and cilantro. Most tahini sauces use lemon juice but I think lime goes so well with cilantro. The combination of lime, cilantro, and corn, while it may not be very Mediterranean, go so well together. My first time making this sauce, the cilantro and lime were a little too overpowering. The way I fixed this was cutting back on the cilantro a bit and adding honey to balance out the citrus. I think it’s perfect but if any of you have a suggestion to make it better I’d love to hear it.
Here are some other tahini recipes and foods to pair this sauce with!
1/4cuptahini (make sure to blend it with a fork so you don't get just oil)
1clovegarlic, roughly chopped
1/4cupextra virgin olive oil
Add parsley, cilantro, lime juice, tahini, honey, garlic, salt, and pepper to a food processor or blender. Pulse for about 10 seconds. Scrape down the sides with a rubber spatula.
Next, pulse while slowly drizzling in the extra virgin olive oil. Scrape down the sides again and pulse again while drizzling in the cold water. Once the cold water is incorporated, blend on high for about two minutes.
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.