From Yotam Ottolenghi's kitchen · Nopi, London
blend · nut sauce
★ STARRED KITCHENStonepass Green Tahini
From a starred kitchen & national award winner
Ratio
LEMON JUICE 50TAHINI 130WATER 100
Ingredients
- MINT15 g
- PARSLEY25 g
- GARLIC10 g
- CUMIN2 g
- GREEN CHILE15 g
- LEMON JUICE50 ml
- TAHINI130.43 ml
- WATER100 ml
- SALT6 g
- PEPPERto taste
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 Green Tahini Sauce.
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 Ottolenghi (jacket potatoes with aubergine) (published as “Green Tahini Sauce”). Full citation lives in Provenance.