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Tahini Sauce for Vegetarian Burgers

This sauce will keep in the refrigerator for up to a week; try it as a dipping sauce for raw vegetables.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, June 1995


  • 1/2 cup tahini
  • 3 tablespoons fresh lemon juice, or to taste
  • 1 clove garlic, finely minced
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper


  1. Combine all ingredients in a small bowl; add 5 tablespoons water, and whisk to combine. Cover, and refrigerate until ready to serve.

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