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Mint tahini sauce in a bowl, garnished with fresh mint.
Nutty tahini dressing brightened with fresh chopped mint

Zesty mint and tahini sauce

Author: Flavelo
Recipes Sauces and Gravies
Tahini (sesame paste) is a magical ingredient that first 'seizes up' when mixed with water, then suddenly transforms into a creamy sauce. This physical transformation is the basis of this recipe, which is made light by the freshness of mint and lemon. A perfect example of how to make a refreshing dressing from heavy, oily seeds.
🕒 Prep Time 5 mins
⌛ Total Time 5 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Small whisk or fork
  • Mixing bowl
  • Food chopper (optional for mint)

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Preparation: Chop the mint leaves very finely. Crush the garlic to a paste.

Tip: Cut the mint with a sharp knife, don't crush it, otherwise it will blacken along the cut (oxidation).
2 ✓

Emulsifying: Place the tahini in a bowl, add the lemon juice, olive oil and garlic. Mix together – you will get a thick, 'sticky' mass.

Tip: Don't be scared by the texture, this is part of the process!
3 ✓

Loosening: Start adding cold water spoonful by spoonful, stirring constantly. Dilute until you reach the desired yoghurt-like consistency and the colour lightens.

Tip: Cold water helps create a more stable emulsion.
4 ✓

Seasoning: Stir in the chopped mint, salt and pepper. Taste to see if it's acidic enough.

Tip: Tahini 'swallows' salt and lemon, be bold with seasoning.

Recipe FAQ

Why did the tahini get lumpy when I added water?
This is natural! Initially, water causes the sesame paste to thicken (emulsion inversion point). Just add more water and keep stirring boldly, it will smooth out.
It turned out bitter, why?
Tahini can be bitter on its own if the sesame is old, or if there isn't enough lemon juice/salt to counteract it.

Ingredients

  • 4 tbsp Tahini (sesame paste)
  • 1 bunch Fresh mint
  • 2 tbsp Fresh lemon juice
  • 1 clove Garlic
  • 2 tbsp Extra virgin olive oil
  • 50 ml Cold water (more as needed)
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper