Description
This recipe adds turmeric and ginger to ramp up the antioxidant and anti-inflammatory benefits to any meal.
Ingredients
Scale
- 1–2 garlic cloves
- 1 tsp turmeric powder
- 1-inch fresh ginger, peeled and sliced
- ¼ cup fresh lemon juice
- ¼ tsp sea salt
- ¾ cup tahini paste
- ¼ cup – ½ cup cold water
Instructions
- Using a high-speed blender, add garlic, turmeric, ginger, lemon juice and sea salt. Blend on high till garlic and ginger are completely incorporated.
- Add tahini and blend till incorporated (it will be thick). On a low setting, slowly add ice cold water. First add ¼ cup and blend well. Test consistency and add remaining water as desired.
- Store in an air tight glass container for 7 days in the fridge. Enjoy.
Notes
For the cold water, measure out ½ cup and add 2 ice cubes. That way the water will be cold when you add it to the blender, creating a smoother consistency.
Add only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing consistency. If you prefer more of a dip, simply use less water.
If you are using the last of your tahini and it is dry and hard, add 1/4 cup of olive oil to the blender. This will make up for the oil that has separated from the sesame paste.