blend · nut sauce
★ STARRED KITCHENPrep 10 minOttolenghi Lemon Tahini
Independent adaptation of a publicly published Yotam Ottolenghi recipe. Not affiliated with, sponsored by, or endorsed by Yotam Ottolenghi.
Yotam Ottolenghi's Lemon Juice Nut Sauce, from the published recipe.
Ratio
Ingredients
- Tahini — 150 g
- Lemon Juice — 120 ml
- Garlic — 1 clove crushed
- Water — 120 ml ice water
- Salt — 1/2 tsp (3 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Ottolenghi Lemon Tahini 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
- Valley Tahini★ STARRED KITCHEN
- Amberstreet Pourable Tahini★ STARRED KITCHEN
- Fennelhall Sabih Tahini★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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 Jerusalem / Plenty tahini sauce (published as “Ottolenghi Lemon Tahini”). Full citation lives in Provenance.