From Yotam Ottolenghi's kitchen · Nopi, London
shake · dressing
★ STARRED KITCHENLemon Garlic Tahini Sauce
From an award-winning kitchen
Ratio
TAHINI 130WATER 120LEMON JUICE 60
Ingredients
- TAHINI130.43 ml
- WATER120 ml
- LEMON JUICE60 ml
- GARLIC5 g
- SALT1.5 g
Method
- Pour to the lines in order (bottom → top): TAHINI, WATER, LEMON JUICE.
- Add finishing notes: GARLIC, SALT.
- Cap the jar and shake until emulsified.
Provenance
Jerusalem-born Middle Eastern–Mediterranean cook with London restaurants including Nopi (Michelin) and Ottolenghi delis. James Beard Cookbook Award finalist; vegetable-forward published recipes.
Originally published as Lemon Garlic Tahini Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jerusalem / Ottolenghi Simple (published as “Lemon Garlic Tahini Sauce”). Full citation lives in Provenance.