Tahini Garlic Sauce for Shawarma

Steps

1. 1

   Combine tahini and lemon juice

   • Add tahini (1/2 cup/120 g) and freshly squeezed lemon juice (3 tablespoons/45 ml) to a blender or food processor.
   • Blend on medium speed for 30–45 seconds.
   • The mixture will become thick and grainy as the lemon juice breaks down the tahini—this is normal emulsification and not a sign that anything is wrong.
   • Stop blending and scrape down the sides of the blender with a spatula if needed.

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   Ready when: Mixture is thick, grainy, and well combined

   Tip: Tahini naturally seizes when acid hits it—this is expected. Don't panic; blending and adding water will smooth it into a silky emulsion.

2. 2

   Add garlic and begin water integration

   • Add the minced garlic (3–4 cloves/12 g) to the blender with the tahini-lemon mixture.
   • Blend on medium speed for 15–20 seconds until the garlic is fully incorporated and no visible pieces remain.
   • The sauce will still be thick at this point.
   • Begin adding water (1/4 cup/60 ml total) slowly—about 1 tablespoon (15 ml) at a time—while blending continuously between each addition.
   • This gradual approach prevents the sauce from seizing further and ensures smooth emulsification.

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   Ready when: Sauce is noticeably thinner and creamier, with no visible garlic pieces

   Tip: Add water in small increments and blend fully between additions. Pouring all the water at once can cause the sauce to break or remain lumpy.

3. 3

   Achieve desired consistency

   • Continue adding water a little at a time, blending after each addition, until the sauce reaches a smooth, pale, creamy consistency that flows easily from a spoon.
   • This typically requires 1/4 to 1/3 cup (60–80 ml) total water.
   • The sauce should look like a thin peanut butter in color and texture—not too thick to pour, not so thin it's watery.
   • Once you're happy with the texture, stop blending and taste a small spoonful.

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   Ready when: Smooth, pale, creamy, pourable, with no visible tahini lumps or graininess

   Tip: Start with less water than you think you need. It's easier to add more than to remove excess. The sauce may thicken slightly once it sits.

4. 4

   Season and taste

   • Add salt (1/2 teaspoon/3 g) and optional ground cumin (1/4 teaspoon/0.5 g if using) to the blended sauce.
   • Blend on medium speed for 30–60 seconds until fully combined and no streaks of salt remain.
   • Stop the blender and taste a small spoonful on your finger or a clean spoon.
   • Adjust seasoning as needed: add more salt for deeper savory flavor, more freshly squeezed lemon juice (about 1/2 teaspoon at a time) for brightness and tang, or a drizzle of extra virgin olive oil (1 tablespoon/15 ml) for richness.
   • If the sauce has thickened more than you'd like, add a tablespoon (15 ml) of water and blend briefly to combine.
   • Serve at room temperature.

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   Ready when: Well-blended, smooth, and properly seasoned to your taste

   Tip: Taste as you adjust—tahini flavors can be subtle, and a little salt goes a long way. Remember you can always add more seasoning, but you can't easily remove it.