Tahini sauce with an upgrade with the help of harissa – this sauce is irresistibly good and will take your food to a whole new level
Tahini sauce and I were first introduced to each other by a friend when we were eating our falafel sandwich. It was like “Juju, this is Tahini Sauce and Tahini Sauce, this is Juju.” It was real love that I even told my friend I want that sauce whenever we order anything from that cafeteria. I put that sauce in almost everything I eat! My friend always gives me her sauce and even tells me “here, drink your milk”. Yep! I drink the sauce! I made tahini sauce with harissa several times and brought it with me to go with our sandwiches at work and she was amazed as she haven’t thought of mixing harissa with tahini sauce. We’ve lost contact and haven’t had tahini sauce until I started doing Whole30.
While doing the Whole30 program, I needed a sauce that will be great with almost everything – roast veggies, roast chicken, salads, etc. Then an old love came back to my life – harissa tahini sauce. This suddenly became a very important thing inside my fridge that I panic once it’s close to an end. I get bottles and bottles of tahini and tubes of harissa. Well, that was before this homemade harissa. After making that harissa, of course, this amazing sauce has to be shared and to be the star of this post… so here’s the amazing harissa-tahini sauce.
Harissa-tahini sauce is simply tahini sauce with a level up. Harissa is added to give it a kick. Since harissa has a smoky flavor, it gives the tahini sauce a very fantastic ending! This sauce is superb with anything roasted, perfect with sandwiches, even with salad (I’ve tried this with chicken fajita salad and it was amazing), as a dipping sauce… and so much more!! I’ve also tried this many times with Elaine’s ‘Marinated Cauliflower Nirvana’ and it was insanely good!
Harissa Tahini Sauce
- 1/2 cup tahini
- 3 tbsp freshly squeezed lemon juice
- 1/2 cup water
- 2 tbsp white vinegar*
- 1 – 1 1/2 tbsp harissa
- Salt, to taste
- In a bowl or jug, add tahini and lemon juice. Add water while whisking. (You can add little or more).
- Add in vinegar (if using), harissa and salt. Taste and adjust accordingly.
- Transfer to a thoroughly cleaned jar.
I like the taste of vinegar in this sauce. You can omit and replace with lemon juice. Then adjust to your liking.
The sauce will thicken slightly as it sits inside the fridge. If you want to thin it out, you can add water and mix.
This will be good until 2-3 days. I always finish this on the second day, and rarely be able to last until day 3 coz I finish it like crazy!
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