Middle Eastern · sauce
Lebanese Lemon-Garlic Tahini Sauce
Video by Feelgoodfoodie on YouTube · Open on YouTube
- Keto (2.4 g net carbs a serve)
- Vegan
- Gluten-free ingredients
- Nut-free
Contains: Sesame. Check labels on stock, sauces and spice mixes.
Made from just sesame paste, lemon, garlic and water: no added sugar, about 2 g of net carbs a portion, and mostly unsaturated fat from the sesame.
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Ingredients 5
Method
Tap a time to watch that step in the video.
- Measure the tahini into a medium bowl, choosing a brand made only from sesame seeds. 0:59
- Squeeze in the fresh lemon juice, crush in the garlic (crushing rather than mincing keeps it mellow) and add the salt. 1:05
- Whisk hard, or blitz in a small blender, until it turns into a smooth, thick paste. 2:03
- Whisk in the water a little at a time: keep it thick as a dip, or thin it to a pourable dressing for salads, bowls, falafel or shawarma. Taste and adjust the lemon, salt or water. 2:18
Tip. Makes about 1 cup with ¼ cup water. Keeps up to 2 weeks in the fridge, where it thickens; loosen with a splash of water before using. The cook says it also freezes for up to 3 months.
The method is a summary in our words — the video shows every step.
One portion (2 tbsp) gives you 1 of 9
Where the energy comes from one serve
- Net carbs 11%
- Protein 11%
- Fat 78%
Fits keto: 2.4 g net carbs a serve, with 78% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
No vitamin or mineral reaches 10% of a day in one serve.
Show the other 15
Selenium9%
4.7 µg a serve, mostly from tahini paste (98%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Iron7%
1.2 mg a serve, mostly from tahini paste (98%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Zinc6%
0.6 mg a serve, mostly from tahini paste (97%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Calcium5%
59 mg a serve, mostly from tahini paste (97%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin C4%
3.7 mg a serve, mostly from fresh lemon juice (94%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Folate4%
15 µg a serve, mostly from tahini paste (88%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Magnesium3%
13 mg a serve, mostly from tahini paste (95%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Omega-33%
0.1 g a serve, mostly from tahini paste (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin B62%
0 mg a serve, mostly from tahini paste (62%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium1%
70 mg a serve, mostly from tahini paste (82%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin A0%
0.4 µg a serve, mostly from tahini paste (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin E0%
0 mg a serve, mostly from tahini paste (70%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin K0%
0 µg a serve, mostly from garlic (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin B120%
0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Feelgoodfoodie; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.