Whipped tahini is so versatile and foundational that we deem it to be one of Botanica’s “mother sauces.” Whipping the tahini with water turns it into a fluffy, silky spread; the addition of garlic, lemon and salt ensure it leaves the food processor deliciously seasoned. We use it as a dip (so good with cucumbers!), as the base of tartines, or as the creamy anchor of a dish of roasted vegetables.
We also turn it into a salad dressing (tahini ranch) and a verdant herb sauce (green tahini)… see those being made in the video! At Botanica this past winter, we used it as a sauce for fish & potatoes, draping par-cooked halibut and peewee potatoes in slightly thinned whipped tahini, finishing them in the oven, and serving with marinated lemons on top.
As for tartine inspiration, the one in the picture above is topped with marinated heirloom beans (olive oil, lemon, garlic, nigella, parsley). Here’s one with mushrooms, herbs & poached eggs. We spread it on our cauliflower sabich. Another favorite from a past Botanica summer menu had whipped tahini, coal-roasted eggplant and sungold tomatoes on top.
In conclusion, WE LOVE WHIPPED TAHINI — and we think you will, too.
Blend garlic and lemon in a food processor until the garlic is minced. Add tahini and salt. With the food processor running, stream in enough water to reach a creamy consistency. It will first break, fear not! Keep adding water slowly until it comes together light and smooth and holds a soft peak (it will firm up substantially when refrigerated). Season to taste. Keeps in the refrigerator for a week (at least).