Farm News

Whipped Tahini Sauce

bunch of red chard
Whipped Tahini Sauce
Kate and Cara write: “Tahini, or sesame butter, is the most delicious way to reap the benefits of sesame’s deeply nourishing and moisturizing effects. This seed is an ojas-building tonic full of iron and protein. This sauce can be made to order- whip it right in the serving bowl with a fork and voila! The recipe makes a thick sauce for dipping roasted root vegetables. Anytime you need a rich topping for your grains or other vegetables, add a bit more water and process in a blender to make a creamy dressing.” AJF says: An all purpose sauce, satisfying and tasty. For minimal clean up, skip the mixing bowl and use a wide mouth pint mason jar to stir all the ingredients in. May not be as whipped, but makes for one less bowl to wash. My go-to when I want a hearty salad dressing for cabbage, chard or kale. Heavenly when paired with warm beets.
  • ½ cup tahini
  • 2 tbsp olive oil
  • juice of ½ lemon
  • ½ tsp sea salt

  1. Put the tahini in a bowl large enough for you to whisk all the ingredients. (Rather than coating a measuring cup with messy sesame butter make an educated guess and spoon the tahini directly into the mixing bowl. A slightly interpretive measurement will not ruin your end product.) Add oil, lemon juice and salt. Whip briskly with a fork or whisk. There will be a moment when the oils begin to separate — keep whipping! The mixture will be come smooth. Add water, 2 tbsp at a time, if you’d prefer to pour the sauce rather than spoon it.


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