PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Lemon Garlic Tahini Sauce

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

Yotam Ottolenghi's Lemon Garlic Tahini Sauce, from the published recipe.

Ratio

Ratio by volume: Tahini 130 ml, Water 120 ml, Lemon Juice 60 ml
Tahini 130 mlWater 120 mlLemon Juice 60 ml

Ingredients

  • Tahini — 150 g
  • Water — 120 ml ice water
  • Lemon Juice — 60 ml
  • Garlic — 1 clove
  • Salt — 1/4 tsp (1.5 g)

Method

  1. Pour to the lines in order (bottom → top): Tahini, Water, Lemon Juice.
  2. Add finishing notes: Garlic, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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 Yotam Ottolenghi recipe (Jerusalem / Ottolenghi Simple).

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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?

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 Jerusalem / Ottolenghi Simple (published as “Lemon Garlic Tahini Sauce”). Full citation lives in Provenance.

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