From Yotam Ottolenghi's kitchen · Nopi, London
blend · nut sauce
★ STARRED KITCHENOttolenghi Lemon Tahini
From an award-winning kitchen
Ratio
TAHINI 130LEMON JUICE 120WATER 120
Ingredients
- TAHINI130.4 ml
- LEMON JUICE120 ml
- GARLIC5 g
- WATER120 ml
- SALT3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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 Ottolenghi Lemon Tahini.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 / Plenty tahini sauce (published as “Ottolenghi Lemon Tahini”). Full citation lives in Provenance.