Piquant tahini-sauce

This recipe for a piquant tahini-sauce is for a delicious, provocative and spicy condiment that will really liven up your perhaps dull green-salad and crunchy vegetables; and complete a sandwich. Make it as fiery as you choose by retaining or discarding the chili seeds.

How many coloured foods can you count on this platter? Where's the protein and is it low in carbs?

Piquant tahini sauce


  1. 1 lime or lemon
  2. 2 TBSP tahini
  3. 1 clove of garlic, more if you like
  4. 1 cup of parsley including the stalks
  5. 1 spring-onion
  6. 1 peppadew or other chili
  7. Favourite herbs
  8. 2 TBSP of olive-oil
  9. 2 TBSP unchlorinated-water

As we all know only too well, by the time salads reach our tables they can hardly be described as freshly-picked unless you grow them yourself; they've lost their edge and need something to spice them up.

Likewise commercial bread is utterly without flavour; it's like eating cardboard. A piquant tahini sauce can be rustled up literally in less than five-minutes, once you have the ingredients on hand, and add something mysterious and provocative to any sandwich.

Ingredients piquant tahini sauce.

Go for it

Add all the ingredients to a tall, narrow container ready for the stick-blender. No need to waste time chopping them.

  1. Wash the lime or lemon and either grate off some of the zest, or use a sharp knife to cut slithers. Remove the pith and pips, and discard, but retain all the pulp and juice.
  2. Add a little spring or rainwater and the olive-oil.
  3. Toss in the clove of garlic and a peppadew or other chili; some like it hot.
  4. Finally add the tahini, parsley and spring-onion; and the salt.

I choose the stick-blender every time; it's so much easier to clean, but your piquant tahini sauce may not be quite as smooth.

These are in fact the preliminary steps to making hummus which surely every single family should be able to throw together with their eyes closed. We prepare a large-tub, using frozen chickpeas, twice a week. The only other ingredient is cumin.

Whilst tasting the sauce before adding the chickpeas, I once realised that it would also make a very fine salad-dressing; and so it does. The legumes have very little flavour but do comlement the nutrition obviously; they are after all the biggest source of protein in a hungry world.

Reducing our red-meat consumption and using a dish like hummus for more vegetable protein really should be part of every cook's skill if we want to live long in the land without disease and pain.


And now for the part I love most of all; the balance. Does your piquant tahini-sauce need more lemon, salt, or peppadew seeds? Sampling your cooking is an important part of being a gourmet-chef. If you are making good food, then have no fear; it will not make you fat.

We take the time to make these kinds of dishes for two reasons; they taste great and they sway the stats in our favour. Escaping pain, disability and an early demise are all huge on my agenda. There is no guarantee alas.


Tahini is made by toasting and then grinding sesame-seeds. I confess I had never heard of it until spending a few years in Holland and coming under the influence of Turkish and Greek cuisine. It's simply a gem, and will add so much to your cooking, and the nutrition of your food.

In particular it's a rich source of lignans, that wonderful phytochemical that is in such short supply in modern refined food; they should be an essential part of the meals that every woman enjoys. They have a structure similar to oestrogen and compete at sites in the breast for absorption, greatly reducing tumours.

Tahini is also a rich source of two very important fats. One is essential, meaning we cannot live without it; it is called linoleic-acid.

The other is called oleic-acid; it forms the basis of the myelin sheath that lines most of our nerves. Without it they cannot conduct impulses.

It is also rich in calcium and iron, and many B-vitamins. And it's very tasty, not unlike peanut butter, only nicer.

For more information, Healthline has much to offer about sesame seeds[1]

Lemon pulp

Remember that more than half of the important nutrients like limonin and vitamin C are to be found in the pulp of lemons. I can never figure out why so many recipes like those for a piquant tahini-sauce, or our authentic hummus recipe call for just the juice. It's more work and you lose half the goodness; whole foods are the key to greater wellness.


Plump red peppadews.

There must be thousands of different peppers, each with their own unique qualities but in particular they are rich in vitamin C and a phytochemical called capsaicin; it's a powerful anti-inflammatory.

We should eat them daily if we want to have less pain in our joints and muscles.

We love the peppadew because it is so easy to grow and has more than enough fire for our stomachs. You could instead remove the seeds from the common chili, but do try to retain some of the placenta where they are attached; much of the capsaicin is found there.

Growing peppadews is not rocket-science, but they do need to be staked; the weight of the fruit is simply prodigious and they will fall over.


Our newsletter is entitled "create a cyan zone" at your home, preserving both yourself and Mother Earth for future generations; and your family too, of course. We promise not to spam you with daily emails promoting various products. You may get an occasional nudge to buy one of my books.

Here are the back issues.

  • ´╗┐Lifestyle and ideal body weight
  • ´╗┐What are ultra-processed foods?
  • Investing in long-term health
  • Diseases from plastic exposure
  • Intensive lifestyle management for obesity has limited value
  • A world largely devoid of Parkinson's Disease
  • The impact of friendly bacteria in the tum on the prevention of cancer
  • There's a hole in the bucket
  • Everyone is talking about weight loss drugs
  • Pull the sweet tooth
  • If you suffer from heartburn plant a susu
  • Refined maize meal and stunting
  • Should agriculture and industry get priority for water and electricity?
  • Nature is calling
  • Mill your own flour
  • Bake your own sourdough bread
  • Microplastics from our water
  • Alternative types of water storage
  • Wear your clothes out
  • Comfort foods
  • Create a bee-friendly environment
  • Go to bed slightly hungry
  • Keep bees
  • Blue zone folk are religious
  • Reduce plastic waste
  • Family is important
  • What can go in compost?
  • Grow broad beans for longevity
  • Harvest and store sunshine
  • Blue zone exercise
  • Harvest and store your rainwater
  • Create a cyan zone at your home


Sandwiches are such an important part of our food, but alas the bread is usually not unlike cardboard and needs a bit of zip; enter our piquant tahini-sauce.

Piquant tahini sauce on real bread.

Our piquant tahini-sauce on real artisan bread, with a few slithers of steak from last night's supper makes the perfect lunch; if you are not a vegetarian. Then you must rather use our authentic hummus recipe or cheese.

Step up to greater well-being

Adding more coloured salads, interesting condiments like this piquant tahini-sauce and real artisan bread are amongst the reasons we think we have reached our eighth decade and take no medication whatsoever, and have very little pain.

Reaching a vibrant ninety as is the norm[2] in the blue zones of the world is still six years off, and we don't like to tempt fate. Yet, it is within our grasp and could be for you too. Turn to more coloured foods, bake your own bread and take walks; turn the sod this Spring and get some seeds planted. Apart from anything else, it is a lot more fun than watching other enjoying themselves on television at our expense.

I'm not into this virtual living; let us enjoy life to the full ourselves.

Piquant tahini-sauce

Piquant tahini-sauce is just the first stage of preparing hummus.

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56 Groenekloof Rd,

Hilton, KZN

South Africa