PANTRYFLEX

blend · nut sauce

★ STARRED KITCHENPrep 10 min

Spicy Green Tahini Sauce

Independent adaptation of a publicly published Yotam Ottolenghi recipe. Not affiliated with, sponsored by, or endorsed by Yotam Ottolenghi.

Yotam Ottolenghi's Spicy Green Tahini Sauce, from the published recipe.

Ratio

Ratio by volume: Tahini 130 ml, Lime Juice 45 ml, Water 115 ml
Tahini 130 mlLime Juice 45 mlWater 115 ml

Ingredients

  • Tahini — 150 g
  • Harissa — 2 Tbsp green shatta (30 g)
  • Parsley — 25 g
  • Dill — 15 g
  • Garlic — 1 clove
  • Lime Juice — 45 ml
  • Water — 115 ml
  • Salt — 1/2 tsp (3 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Spicy Green Tahini Sauce wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 2 national awards

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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.

Adapted from a recipe published by Yotam Ottolenghi in Ottolenghi.co.uk.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ottolenghi.co.uk (published as “Spicy Green Tahini Sauce”). Full citation lives in Provenance.

Companion jar