MATTHEW THOMPSON

Recipes · Enhanced Nutrition, 2026

Golden Tahini Sauce

  • Vegan
  • Anti-Inflammatory
  • GLP-Friendly
  • Additive-Free
Yield
4
Portion
~2 tbsp per serving
Golden Tahini Sauce

Method

  1. In a mixing bowl, whisk tahini and citrus juice until thickened and smooth.
  2. Slowly whisk in warm water, 1 tablespoon at a time, until a creamy, pourable consistency is achieved.
  3. Whisk in olive oil until emulsified.
  4. Add turmeric, ginger, citrus zest, black pepper, garlic (if using), and salt.
  5. Adjust seasoning and consistency as needed. Sauce should be spoonable, not runny.

Chef notes · Enhanced Nutrition

  • Turmeric + fat + black pepper increases curcumin absorption

  • Ginger supports digestion and reduces inflammation

  • Citrus balances bitterness and brightens flavor

  • Olive oil provides healthy fats and improves mouthfeel

  • Works across grain bowls, roasted vegetables, proteins, and wraps

Storage and use

  • Holds 3–4 days refrigerated

  • Bring to room temperature and re-whisk before service

  • Can be thinned with warm water or citrus juice as needed