Tahini Sauce



Tahini Sauce

Mike Nadelman
I use this lemony, garlic tahini sauce on everything! Use this quick and simple sauce as a dressing for salads, a sauce for veggies and meats, a spread for sandwiches and pitas or serve it as a dip.
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Prep Time 10 minutes
Course Condiment, Dressing
Cuisine Arabic, Dairy Free, Middle Eastern, Vegan
Servings 1 /2 cup


  • 1/3 cup 80 ml well-stirred tahini
  • 1 clove garlic minced very finely into a paste
  • 2 tablespoons fresh lemon juice about 1/2 a lemon
  • 1 tablespoon olive oil
  • Pinch fine sea salt
  • 2 to 6 tablespoons lukewarm water
  • Pinch cumin optional
  • Pinch cayenne optional
  • 1 tablespoon chopped fresh parsley optional


  • Whisk tahini, garlic paste, lemon juice, olive oil and the salt in a bowl until combined — the mixture will thicken, don’t worry about this.
  • Add the water, a tablespoon at a time and whisking well after each addition until desired consistency. If making a spread, look for the consistency of peanut butter. If making a sauce, add enough water until the consistency of runny yogurt.
  • Stir in the optional cumin, cayenne pepper and parsley. Taste for seasoning and adjust with additional salt or lemon juice. Store covered in the refrigerator up to 5 days.


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