Time 5m Number Of Ingredients 6 Steps:
To a medium mixing bowl, add tahini, lemon juice, and maple syrup. If adding salt and garlic, add now (optional). Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness. Enjoy fresh, or store leftovers in the refrigerator up to 5 days (sometimes longer). This is delicious on things like Salads, Falafel, Fritters, Buddha Bowls, and more!
Time 5m Yield 1-1/4 cups. Number Of Ingredients 8 Steps:
Place all ingredients in a blender; cover and process until blended.
Time 5m Yield about 1 cup Number Of Ingredients 8 Steps:
Whisk together the lemon juice, honey and garlic paste in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and has the consistency of cold heavy cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste add more salt if desired.
Time 10m Yield 16 Number Of Ingredients 9 Steps:
Blend the tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper together in a blender until smooth.
Yield Makes about 1 cup Number Of Ingredients 6 Steps:
Blend all ingredients in a blender until smooth.
Yield Makes 1 1/2 cups Number Of Ingredients 6 Steps:
Combine all ingredients in a blender; blend on high speed until smooth. Refrigerate in an airtight container up to 5 days.
