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Shared by Chef Michael Solomonov

Michael Solomonov's Quick Tahini

Yield: Makes about 2 cups


  • 1  garlic clove
  • 1  (16-ounce) jar tehina paste
  • Juice of 1 lemon
  • 1  teaspoon ground cumin
  • 1  tablespoon kosher salt
  • 1 to 1½ cups ice water
QuickSidesKosher for PassoverGluten FreeVegetarianVeganPareveMiddle East


  • Step 1

    Nick off a piece of the garlic (about a quarter of the clove) and drop it into the bowl of a food processor.

  • Step 2

    Squeeze the lemon juice into the bowl.

  • Step 3

    Pour the tehina on top, making sure to scrape it all out of the container, and add the cumin and salt.

  • Step 4

    Process until the mixture looks peanut buttery, about 1 minute, then stream in the ice water a little at a time with the motor running. Process until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have Quick Tehina Sauce!