Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Tahini Sauce with Clementines, Smoked Paprika and Pizazz!

Tahini Sauce

A couple of weeks ago I made maple tofu skewers for a BBQ supper. They were a roaring success, as was the tahini sauce with clementines and smoked paprika that I made to accompany it. This recipe is another in my Flavours of the Middle East series.

When it comes to lemons, I try to buy organic as I invariably use the zest as well as the juice; organic are the only ones I trust not to be sprayed with all sorts of nasties. For some reason I’ve been unable to get any for ages. In a side-step move, CT recently bought me home a bag of organic clementines. OK, they’re not quite a replacement for lemons, but they did get me thinking. I almost never use clementines in my cooking.

Tahini Sauce

Tahini sauce is a classic Middle Eastern accompaniment to a variety of dishes, but is probably most often encountered slathered over falafel. The sauce is invariably made with lemons, but I could see it might be rather nice with a different sort of citrus for a change. I swapped the lemon juice for that of clementines and for an extra citrus note, I grated in the zest. As I made this for a BBQ, I thought a touch of smokiness would echo the flavour of the hot coals, so smoked paprika also went into the mix.

Tahini Sauce

The resulting creamy sauce was aromatic, slightly sweet with the requisite smoky notes. A sauce with pizazz – job done. You can spoon tahini sauce over BBQ grills, as we did, drizzle it over falafel and salads or just spread it on bread or crackers. Make it slightly less runny and you have a fabulous vegan dip. Alternatively, eat it straight from the spoon – we might have done this too.

Tahini Sauce with Clementines and Smoked Paprika
Serves 2
A simple creamy vegan sauce with both nutty and sweet citrus tones and a hint of smokiness. Drizzle over grills, falafel or salads.
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 tbsp tahini (light or dark depending on preference)
  2. 1 organic clementine - zest and juice
  3. pinch of sea or rock salt (I used Himalayan pink)
  4. ยผ tsp smoked paprika
  5. 2-3 tbsp warm water
  6. edible flowers to decorate (optional)
Instructions
  1. Make sure the tahini is well mixed before removing from the jar.
  2. Place into a bowl and add all of the ingredients except the warm water.
  3. Stir until well mixed, then whisk in the water bit by bit until you have the consistency you're looking for. It will firm up as it cools, so it's best to add a little more water than you think you need.
  4. Pour into a serving bowl or jug and decorate with edible flowers if liked.
Notes
  1. Scale up the quantities as required.
Tin and Thyme http://tinandthyme.uk/
Inheritance Recipes BadgeTahini sauce always takes me back to my time spent with family in Egypt. I was seventeen when I first went out and tahini was a completely new ingredient to me. I had great difficulty sourcing it when I came back to the UK, but these days you can find it pretty much everywhere – hooray! This makes it a prime candidate for Inheritance Recipes which is hosted over at Coffee and Vanilla and Pebble Soup.

 Recipes using tahini you might like that aren’t actual tahini sauce

And don’t miss the video 5 ways to use tahini over at Nadia’s Healthy Kitchen

Comments

  1. Leave a Reply

    Angie@Angie's Recipes
    10th July 2016

    Though tahini is not new to me, I hardly use it in sauce. This sounds really nice paired with orange and smoked paprika.

    • Leave a Reply

      Choclette
      11th July 2016

      Tahini makes a fabulous sauce or salad dressing Angie, but this was the first time I’ve ever paired it with oranges. It worked very well.

  2. Leave a Reply

    Margot
    10th July 2016

    What a lovely summery flavours!! Thank you for sharing with Inheritance Recipes.

    • Leave a Reply

      Choclette
      11th July 2016

      Thanks Margot. We’ve got the summer flavours, some actual summer would be nice ๐Ÿ˜‰

  3. Leave a Reply

    Pebble Soup
    10th July 2016

    This indeed makes you a “prime suspect” for our challenge. I would have never thought of adding clementine to tahini though know I think about it, it makes perfect sense. A lot of citruses are used in middle-eastern cuisine not only lemons. Thanks for joining us this month.

    • Leave a Reply

      Choclette
      11th July 2016

      Thanks Solange. Yes indeed, citrus is very popular in the Middle East though I suspect there might be some tutting going on at my irreverent use of it ๐Ÿ˜‰

  4. Leave a Reply

    Dom
    10th July 2016

    what a beautiful photo with the pretty chive flowers and that sauce with the clementines and smoked paprika… oooh yes!

    • Leave a Reply

      Choclette
      11th July 2016

      Thanks Dom. I’m a sucker for Middle Eastern flavours, but it’s nice to play around with them too.

  5. Leave a Reply

    Chris @thinlyspread
    10th July 2016

    Oh this sounds amazing! I’m totally addicted to smoked paprika at the moment and I bet it goes really well with clementines! I also have tahini to hand at all times – it’s just fab.

    • Leave a Reply

      Choclette
      11th July 2016

      Isn’t it just Chris. Have you tried black tahini? I had a jar once and was a bit nonplussed, but I think it’s probably time to try it again.

    • Leave a Reply

      Choclette
      11th July 2016

      Ah, thanks Rebecca. I just got the last few chive flowers before they all went over.

    • Leave a Reply

      Choclette
      11th July 2016

      Well hopefully you’d cope with the clementines too Rebecca and relish this sauce ๐Ÿ˜‰

  6. Leave a Reply

    Lucie @bctinykitchen
    11th July 2016

    I love a tahini sauce and this one looks delicious. I would be tempted to add it to some cabbage and carrots etc as an alternative coleslaw dressing.

    • Leave a Reply

      Choclette
      11th July 2016

      Yes absolutely, I agree it would make a fab coleslaw dressing Lucie ๐Ÿ™‚

  7. Leave a Reply

    Laura@howtocookgoodfood
    11th July 2016

    This sauce would go with so many of the salads and grilled veggie dishes I love to eat and would give them a new lease of life and I also love tahini as an ingredient

    • Leave a Reply

      Choclette
      11th July 2016

      It’s definitely good over grilled vegetables Laura. Thank goodness for sesame seeds ๐Ÿ™‚

  8. Leave a Reply

    Emma @ Supper in the Suburbs
    11th July 2016

    My OH loves tahini. I feel like I have to buy a whole new jar every time I make hummus because he attacks it with a spoon! He’d absolutely love this. Will be giving it a go ๐Ÿ™‚

    • Leave a Reply

      Choclette
      11th July 2016

      Oh I hope he likes it Emma, though it’s hard to imagine a tahini lover not liking it ๐Ÿ˜‰

  9. Leave a Reply

    Kate - gluten free alchemist
    13th July 2016

    Clever citrus switch Choclette. I love the sound of oranges instead of lemons. I would imagine this sauce may also go well with roasted veg or even fish?

    • Leave a Reply

      Choclette
      14th July 2016

      Thanks Kate. Fish I couldn’t comment on, but it goes rally well with roasted vegetables ๐Ÿ™‚

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>