We, Israelis and Palestinians love our lemony tahini. We eat it for breakfast with our omelets, frittatas or shakshuka; for lunch with falafel or sweet potato boats; and for dinner with roasted cabbage, sweet potatoes or cauliflower. My family and I even eat it with non Middle Eastern dishes such as vermicelli noodles and ratatouille. My friend likes to snack on it; she dips gluten-free crackers in it.
To make this lemony tahini all you have to do is whisk tahini butter with lemon juice and water until the texture is smooth and velvety. Then, totally optional, grate a tomato on top and a quick drizzle of olive oil. The key for fluffy and delicious tahini is the tahini butter. Middle Eastern or Ethiopian tahini butter brands are the best because they’re made in a traditional old-fashioned way; the sesame seeds are stone ground, as opposed to processed. Therefore they are naturally salty, more runny and delicate. You can find them in Middle Eastern groceries stores or online. In Los Angeles I buy them in the Armenian or Iranian supermarkets.
- ¼ cup tahini butter
- Juice of ½ lemon - about 2 tablespoons
- ¼ cup water or more
- !Serve with
- 1 tomato - peeled and grated, optional
- Olive oil
- Sumac - optional
- Any herb - optional
- In a medium bowl or measuring cup, vigorously whisk the tahini butter, with the lemon juice and and water until smooth and fluffy. If the tahini is stiff add a little bit of water, if it’s too runny add a little bit of tahini butter.
- Pour into a deep serving plate. Put the peeled and grated tomato over and a quick drizzle of olive oil. Garnish with herb and sumac. Serve with bread, crackers or vegetable sticks, or store in a container or jar in the fridge up to 5 days or