Fergal calls me a 'tahini monster' because I buy it almost every time we go to the super market. I love cooking with it. I love eating it from a spoon.

Make sure you buy hulled tahini because the flavour is much cleaner and nuttier. Unhulled tahini may have extra fiber but tastes very bitter and 'healthy'.

This is my go-to sauce when I'm in the mood for something nutty, creamy and zesty. It's super handy if you're ever cooking for anyone who needs to avoid dairy.

takes: 5 minutes
makes: about 1 cup, serves 2 as an accompaniment:
1 clove garlic finely crushed (optional)
4 tablespoons lemon juice
4 tablespoons tahini
2-4 tablespoons water
2 tablespoons extra virgin olive oil

1. Combine garlic (if using), lemon juice, tahini, 2 tablespoons water and the olive oil in a small bowl. It will split and look grainy at first but will come together as a smooth sauce if you keep stirring.

2. Taste and season with salt. Add extra water if you think it needs it but skip it if you prefer a thicker sauce.

Usage Suggestions

with roast veg - lovely as a sauce or dressing to drizzle over diced roast veg.

hummus alternative - works most places you'd consider using hummus.

with fish - lovely with pan fried or grilled fish.

Prepare Ahead?

Absolutely. Store in a glass jar or bowl covered with cling wrap. Will keep in the fridge for 3-4 weeks. Can be frozen for up to 12 months.

Waste Avoidance Strategy

garlic, tahini, oil - pantry.

lemon - will keep in a plastic bag in the fridge for months.

Problem Solving Guide

too thick - add more water.

bitter - probably because of your oil. Next time use a better quality extra virgin olive oil. For now, adding a little more tahini can help. Oh and make sure you use hulled tahini as it has a cleaner, milder flavour.

bland - hit it with more lemon juice and salt.