Tahini is basically sesame seeds ground up into a paste. By itself, I'm not much of a fan of it. I do always keep some in the pantry though if I am making homemade hummus, which by the way, is way better than anything you will ever buy in the stores.
But back to the Lemon Tahini Sauce. I made this to accompany my Greek Sheet Pan dinner. It's creamy, tangy and very savory. Plus it's simple to put together and will store well in the fridge. It makes a great dipping sauce for chicken, vegetables and crispy potatoes.
I used red wine vinegar with it, which will cause the Tahini to "curdle." It's imperative you add the water to achieve the creamy texture that makes this sauce so good. The red wine vinegar though gives it an added depth of flavor that can't be achieved by just using the lemon juice. Trust me on this, I tried :)
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