Garlic Lemon Nut Sauce

Name: Garlic Lemon Nut Sauce
Prep time: 5 min
Total time: 5 min
Cuisine: Middle Eastern
Ingredients: about 3 Tbsp (52 ml) Tahini; 1 1/2 Tbsp (22.5 ml) Lemon Juice; 1 clove crushed Garlic; pinch (0.5 g) Salt; 3 Tbsp + 1 tsp (50 ml) Water

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

CONDIMENT · KEBABS, FALAFEL & VEGETABLES

A condiment for kebabs, falafel & vegetables.

Ottolenghi's tahini sauce for kebabs, falafel, vegetables.

On the jar

TAHINI

Method: shake
Ingredients: 5
Jar batch: 2.05× recipe

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Ratio

TAHINI 52 mlWATER 50 mlLEMON JUICE 23 ml

Ingredients

Tahiniabout 3 Tbsp (52 ml)
Lemon Juice1 1/2 Tbsp (22.5 ml)
Garlic1 clove crushed
Saltpinch (0.5 g)
Water3 Tbsp + 1 tsp (50 ml)

Method

Pour to the lines in order (bottom → top): TAHINI, WATER, LEMON JUICE.
Season to finish: GARLIC (2 cloves), SALT (to taste).
Cap the jar and shake until emulsified.

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1 kitchen · 1 star · 1 national award

Garlic Lemon Nut Sauce★ STARRED KITCHENOn the jar: TAHINI
Tahini Nut Sauce★ STARRED KITCHENOn the jar: POURABLE
Sabih Tahini Sauce★ STARRED KITCHENOn the jar: SABIH TAHINI
Lemon Garlic Tahini Sauce★ STARRED KITCHENOn the jar: LEMON GARLIC

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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.

Originally published as Tahini Sauce.

Adapted from a Yotam Ottolenghi recipe (MasterClass / Yotam Ottolenghi).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from MasterClass / Yotam Ottolenghi (published as “Tahini Sauce”). Full citation lives in Provenance.

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