Spicy Tahini Sauce Recipes

THE BEST TAHINI SAUCE RECIPE (HOW TO MAKE TAHINI SAUCE)

Steps:

• Add all of the ingredients to a mixing bowl.
• Whisk everything together until it's creamy. It may look a bit separated at first, but keep whisking until it's creamy. Alternatively, you could add all of the ingredients to a food processor and blend together.
• Taste and adjust any flavors as desired.
• Use immediately or store in an air-tight storage container for up to two weeks in the fridge.

BEST TAHINI SAUCE

Steps:

• In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
• Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
• Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
• Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don't worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
• If desired, thin with additional water for a more drizzly sauce. Adjust if necessary-if you'd like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!

SPICY TAHINI SAUCE WITH KALE, SEA VEGETABLES, AND SOBA NOODLES

Steps:

• Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside.
• Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed.
• Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes.
• Drain the noodles; set aside.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute.
• Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
• Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes.
• Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.

SPICY TAHINI RICE NOODLES

Steps:

• Start by preparing rice noodles according to package instructions. Set aside.
• To a large sauté pan, add 1 tbsp olive oil and heat to medium.
• Add onion and jalapeño, sprinkle with a pinch of salt, and cook for 2-3 minutes, or until onions start to brown. Add to a small bowl and set aside.
• Add additional 1 tbsp olive oil to the pan + sliced mushrooms, cooking for 3-5 minutes or until mushrooms start to brown. Once cooked, remove from heat and move to the same bowl with cooked onions + jalapeño.
• Add additional 1 tbsp olive oil and cook broccoli for 2-3 minutes, until cooked to desired consistency. Add cooked onions, jalapeño, and mushrooms back to the pan and stir to combine. Turn off heat or keep on low to keep warm.
• Prepare sauce by using a hand blender to mix together tahini, coconut aminos, lime juice, sriracha, and water. Add additional water to thin if you prefer a runnier sauce.
• Add cooked rice noodles back to the pan with onion/jalapeño/mushroom mixture and top with sauce and chopped green onions. Cook over low heat until warmed through. Enjoy!

WALNUT AND HERB-STUFFED SALMON WITH SPICY TAHINI SAUCE

Steps:

• Preheat the oven to 375°F. Prepare the salmon fillets by trimming the extra thin belly part. Use tweezers to pull out any bones. Blot dry and sprinkle half of the cinnamon on the meat side of each fillet and set aside to make the filling.
• In a food processor, place the walnuts, garlic, cilantro, parsley, lemon juice and zest, chilies, paprika, cumin, cinnamon, olive oil, salt and pepper. Pulse a couple of times until all the ingredients are chopped. Don't overprocess-try to keep a slightly coarse texture.
• Place one fillet skin side down on a working surface and place enough of the spicy walnut filling to fully coat the fish. Cover with the other fillet skin side up. Using the kitchen twine, gently tie up the fish to ensure the filling stays in place. Drizzle olive oil in the baking dish and put in the prepared fillet, drizzling a little more oil on top. Season with salt and pepper. Bake for about 20-25 minutes until done. Serve with tabbouleh and spicy tahini sauce on the side to drizzle over the cooked fish.

SPICY TAHINI SAUCE

Steps:

• Whisk the tahini, lemon juice,1/4 cup water, paprika, and salt in a medium bowl until smooth and combined. This will keep in the refrigerator for two to three days.

SPICY TAHINI SAUCE

Steps:

• In a small bowl mix the tahini, water and lemon juice until creamy (it should look like smooth cake batter) and set aside. In a saucepan, heat the olive oil and sauté the garlic for 1 minute, then add the cilantro and hot chilies and stir for another minute. Pour in the tahini mixture and whisk to combine. Season with salt to taste. It should be a creamy pourable consistency-add a small amount of water if needed. Allow to simmer for 5 minutes to let the flavors mingle. Remove from heat and stir in the toasted pine nuts. Serve hot.