The nutty, earthy flavor of tahini is not just intoxicating, it’s also versatile. For a quick sauce, you can stir a dollop into Greek yogurt or follow the recipe below for a more nuanced dip that goes well with any number of dishes. I’ve offered three possible pairings—as a dip with Roasted Cauliflower; a sauce for Crispy Fried Fish; and drizzled over Middle Eastern Rice Pilaf—but the options are endless.

Tahini. Tahini. Tahini!

Tahini sauces and dips are a staple for me. They are quick to prepare, finish off a variety of dishes with exactly the right counterpoint, and adapt to a range of spices and herbs. Here is a tahini dip that is ideal with roasted cauliflower. The addition of more hot water or olive oil will thin the sauce to complement both the rice pilaf and the fried fish. Any leftover sauce stores well in the refrigerator. It’s a delicious condiment for sandwiches, chicken salad, or crudités.

There are numerous brands of tahini, each with different consistencies. I generally do not try to emulsify those in which the tahini has solidified at the bottom of the jar, oil swimming on top. I simply use a fork to dig out the tahini. Other tahini is stabilized so there’s no oil separation. Either type works, and tastes the same, but the amount of water and oil needed to achieve the desired thickness and texture will vary according to the density of your tahini.

Tahini Dip/Sauce

Makes 1 cup 

1/2 cup tahini
1/4 cup olive oil
2 tablespoons hot water
1 clove garlic
juice of 1 lemon
1/2 teaspoon coarse salt
1 teaspoon za’atar
2 tablespoons Italian parsley

Directions

1. Place all ingredients in a mini food processor and purée until creamy. Taste and adjust ingredients as desired. You want this thick for the dip. For a sauce, taste and, with the blender running, slowly add either additional olive oil or hot water to taste.