Tahini is a sesame seed paste, widely used in Middle Eastern cooking. Having spent some time in Israel, I absolutely love its flavor! You can buy tahini in any Middle Eastern grocery store and in any health food store. This sauce, can be used for practically anything: it’s good with lamb, beef, chicken, tofu and any vegetables, starting from a salad and ending with steamed veggies. It’s great for dipping or spreading on bread. It makes a wonderful spread for a veggie sandwich ( forgo the water in this case.) Experiment with the recipe: some people like more lemon juice and others like their sauce to be  thicker and therefore put less water in it.

The best thing about tahini is its extremely high nutritional content.  Tahini naturally contains vitamins B1, B2, B3, B5 and B15. B. It is also extremely rich in calcium. I believe tahini to be a must during nutritionally taxing times, such as pregnancy and breastfeeding.


4 tablespoons (1/4 cup) good-quality raw tahini (a paste made of ground hulled sesame

about 2 tablespoons of finely chopped herbs: either mint leaves or chives or parsley (depending on your mood)

lemon juice a few drops

olive oil 3 tbsp

optional: 1 garlic clove, minced

warm water 1/4 cup

Kosher salt, pepper to taste

Combine garlic, tahini, olive oil, salt and pepper. Slowly add the herbs and mix well. Slowly add the water:  if the water is too hot or you put it in too quickly the sauce may curdle.Serve immediately or refrigerate. I like to make a nice batch of this sausce and keep it in the refrigerator for three-four days, adding it to different foods.