Tahini Sauce

Tahini sauce is a creamy Middle Eastern and Mediterranean condiment made with tahini, fresh lemon juice, water, salt, and crushed garlic.

Louise and I make it all the time to serve with hummus, homemade pita bread, and falafel––it’s ridiculously easy, and takes just 5 minutes.

Yet it’s so creamy, versatile, and nutritious. Honestly, it’s one of the most-used condiments in our home.

It’s also amazing drizzled over Mediterranean appetizers, like fattoush, baba ganoush, and masabacha.

It’s rich and creamy like dairy, but dairy-free 😎. And when you pour it? It flows like a dream.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Tahini: or tahina: (طحينة in Arabic), is a creamy sesame paste with a rich, nutty flavor. It’s a staple condiment across the Levant, Eastern Mediterranean, and parts of North Africa—usually mixed with other ingredients to make sauces and dips.
  To get the best tahini sauce, start with good tahini. Look for one that’s light beige, smooth, and pourable.
  Avoid tahini that’s dark, gritty, or pasty—it’s usually bitter and lower quality. Check the label: great tahini should be made from 100% hulled sesame seeds. Nothing else.
• Lemon juice: Always use freshly squeezed lemon juice. It gives the sauce a bright, clean flavor that bottled juice just can’t match.
• Garlic: Use crushed garlic—not minced or grated. Crushing releases a gentle garlic flavor and keeps the sauce smooth. Grated garlic can make it gritty, which isn’t ideal for tahini’s creamy texture.

Variations

• Spiced Tahini: Mix in ¼ tsp ground cumin, sumac, or smoked paprika for bold flavor.
• Herbed Tahini: Stir in 1–2 tbsp finely chopped parsley, mint, or chives for a fresh twist.
• Yogurt Tahini: Whisk in 2–3 tbsp plant-based (or Greek) yogurt for a creamier, tangier sauce.
• Sweet Tahini: Add 1–2 tsp maple syrup or honey to make a sweet-savory dressing.

Step 1: Stir the tahini

Before you begin, stir your tahini well in the jar. Tahini naturally separates over time, with sesame oil rising to the top. Mixing it thoroughly ensures you get a smooth, consistent base for your sauce.

Step 2: Mix the Base Ingredients

Transfer the tahini to a medium-sized bowl. Add fresh lemon juice, cold water, and a pinch of salt. Begin whisking—at first, the mixture will appear thick, grainy, and curdled. This is completely normal. Continue whisking for about a minute, and you’ll see the texture transform into a smooth, velvety, light-beige sauce.

Step 3: Infuse with Garlic

Lightly crush a clove of garlic by pressing it with the flat side of a chef’s knife. Stir the crushed clove into the sauce and let it infuse for five to ten minutes. This gentle infusion gives the sauce a subtle garlic flavor without overwhelming it. Avoid using grated, pressed, or minced garlic, as these can make the sauce too intense or grainy.

Step 4: Taste and Adjust

Taste your tahini sauce. Adjust the seasoning to your liking—add more lemon juice for brightness, a touch of salt for balance, or a splash of cold water to thin it out if it has become too thick.

Step 5: Final Touches and Storage

Keep in mind that tahini sauce thickens as it sits, especially in the fridge. If you’re making it ahead of time, stir in a bit of water before serving to bring back its smooth, drizzleable texture. The sauce keeps well for a few days and only gets more flavorful over time.

Tahini sauce pairs well with most veggies, legumes, salads, and grain bowls.

• With veggies: such as whole roasted cauliflower, stuffed eggplant with couscous salad, roasted carrots and roasted eggplant.

• With salads: Drizzled on tabbouleh, Israeli couscous salad, and quinoa chickpea salad.

• As a dip: With flatbread pizza, pita chips, and veggie sticks.