White Tahini Recipe

Prepare Tahini Emulsion

In a medium bowl or the cup of a food processor, combine 1 cup white tahini, 2 tablespoons neutral olive oil, 2 tablespoons fresh lemon juice and 1 teaspoon fine sea salt. Start blending slowly. With the motor running (or whisking vigorously), very gradually add 1/2 cup water in a thin steady stream or in 1–2 tablespoon increments until the mixture loosens and becomes glossy and pourable but still thick — you may not need all the water. Stop and scrape sides as needed. Taste and adjust salt, lemon, or water to reach a creamy, balanced, slightly tangy sauce that holds soft peaks.

Transfer the tahini to a serving plate or shallow bowl and use the back of a spoon to create a shallow well in the center for the toppings.

If your confit garlic is not room temperature, warm 6 peeled confit garlic cloves gently in a small pan over very low heat with a teaspoon of their oil just to soften and aroma release (30–60 seconds). Alternatively, mash them with the back of a spoon or a fork into a rough paste. Stir 1 teaspoon of the mashed confit garlic into the tahini if you want an integrated garlic flavor, reserving the rest for topping.

Core the ripe tomato and grate it on the coarse side of a box grater into a small bowl, discarding the skin. Let the grated tomato sit for 1–2 minutes, then lightly press with a spoon or your fingers to remove excess watery juices — you want moist grated flesh, not a puddle. Spoon the grated tomato into the center well of the tahini spread, mounding it gently.

Drizzle 3 tablespoons extra-virgin olive oil over the tahini surrounding the tomato and across the surface so it pools slightly. Sprinkle 2 teaspoons za'atar evenly over the tomato and oil, then add 1/4 teaspoon freshly ground black pepper. Scatter the reserved whole or mashed confit garlic cloves around or atop the tomato as desired. Finish with 1 tablespoon finely chopped fresh parsley if using.

Serve immediately with warm pita, toasted flatbread, vegetable crudités, or use as a condiment alongside grilled meats. Leftover tahini base (without fresh tomato) can be refrigerated in an airtight container for up to 5 days; bring to room temperature and whisk in a splash of water before serving.