chopped fresh parsley
salt and pepper to taste
Paprika (optional) to taste
The truth is that the whole recipe is “to taste”. Start with your tehini paste in a bowl, slowly add water and lemon juice. After the liquids are well mixed add a little of each of the other ingredients, mix to desired consistency and taste. Following are measurements that my family enjoys:
1/3 c. tehini paste
1/4 c. water
1/8 c. lemon juice (1/4-1/2 a lemon)
1 tiny clove crushed garlic*
1 Tbs. finely chopped fresh parsley*
pinches of salt, pepper, paprika
Keep in mind that some people don’t like any parsley in their tehini. Some like more garlic and some like none. Some people like their tehini more runny and some like it thicker. Some people like it more sour and some people less. Hence the instruction to mix and taste as you go.
*I am often too busy or lazy to bother with crushing garlic or finely chopping parsley. The tehini in our home is often without those two ingredients, but my family likes it just as much.
I recommend that you measure each ingredient in a small bowl or measuring cup and be free with your creation process. Once you have reached a tehini paste that you like best write down the amounts you used of each ingredient. This way you can come back to the recipe later and make any adjustments that you please. If you keep track of your ingredients and amounts, in no time you’ll have a record of your favourite tehini sauce recipe so that you won’t have to think when you want to recreate the recipe next time!