Tahini Sauce with Clementines, Smoked Paprika and Pizazz!
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 is a classic Middle Eastern accompaniment to a variety of dishes, but is probably most often encountered slathered over falafel. It’s naturally vegan as it contains no dairy. 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.
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 – The Recipe
Tahini Sauce with Clementines and Smoked Paprika
- 1 tbsp tahini (light or dark depending on preference)
- 1 organic clementine - zest and juice
- pinch of sea or rock salt (I used Himalayan pink)
- ¼ tsp smoked paprika
- 2-3 tbsp warm water
- edible flowers to decorate (optional)
- Make sure the tahini is well mixed before removing from the jar.
- Place into a bowl and add all of the ingredients except the warm water.
- 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.
- Pour into a serving bowl or jug and decorate with edible flowers if liked.
Tahini 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 this Middle Eastern sesame seed paste 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.
Other recipes using tahini you might
- Chocolate mashed potato cake with tahini drizzle via Veggie Desserts
- Date tahini smoothie via Rough Measures
- Easy vegan quesadillas via Vegan Heaven
- Halva biscuits via Tin and Thyme
- Tahini celeriac potato salad via Strength and Sunshine
- Roasted vegetable quinoa via Harriet Emily
- Sesame seed rice krispie treats via Wallflower Kitchen
- Chocolate tahini crunch bars via A virtual Vegan
- Tahini caramel buckwheat balls via Delicious Everyday
- Sesame truffles via Tin and Thyme
- Tahini chocolate granola bars via Veggie Inspired
- White chocolate halva flapjacks via Tin and Thyme
And don’t miss the video 5 ways to use tahini over at Nadia’s Healthy Kitchen
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Thanks for visiting Tin and Thyme. If you make this tahini sauce, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.