Delicious Tahini Cream! (v)

Bowl of tahini with sesame seeds

One of the fabulous things about tahini (sesame seed paste) is that when you eat it straight from the jar or spread it on crackers or oatcakes, it sticks to your teeth so the enjoyment continues for much longer than the time it takes to hoover the snack down! However, that may not work for everyone - but - when you whizz it up with garlic, lemon juice and water and turn it into a silky-smooth cream and dunk things in it (particularly grilled or roasted vegetables) or drizzle it over things (particularly lamb), it becomes seriously moreish and you just have to make another batch - which is absolutely fine as it keeps in a jar in the fridge for days!


  • 1 teacup light tahini from a jar
  • 3/4 teacup lukewarm water
  • 3 cloves garlic, peeled and roughly chopped
  • 1/4 teacup fresh lemon juice
  • 1/4 teaspoon sea salt crystals


  • Slowly whizz everything in a blender or food processor until creamy, stopping every now and then to scrape the sides and give the paste a bit of a bashing with a wooden spoon as it tends to clump.
  • Keep adding a little more water until the sauce becomes really creamy, smooth and frothy or to your desired consistency.