Creamy, nutty, and deeply flavorful, this tahini sauce is a Middle Eastern staple that comes together in just minutes. I use it as a salad dressing, a dip for veggies or pita, or a drizzle over grain bowls, falafel, wraps, and roasted vegetables. Its versatility makes it one of my go-to condiments for adding richness and a pop of tangy flavor to just about anything.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup tahini (sesame seed paste)
¼ cup fresh lemon juice (about 1 large lemon)
1–2 cloves garlic, finely minced or grated
¼ cup cold water (plus more as needed)
¼ teaspoon ground cumin (optional)
¼ teaspoon sea salt (or to taste)
1 tablespoon olive oil (optional for extra creaminess)
Fresh parsley, chopped (for garnish, optional)
Directions
I start by whisking the tahini and lemon juice together in a medium bowl until the mixture thickens noticeably.
Then I stir in the garlic, cumin (if I’m using it), and salt.
I gradually add the cold water, whisking one tablespoon at a time, until I get a pourable yet creamy consistency.
I taste the sauce and adjust with more lemon juice, salt, or water depending on how I’m serving it.
For an extra-smooth texture, I sometimes blend everything in a food processor or blender.
If I want a richer finish, I drizzle in olive oil and garnish with fresh parsley before serving.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Servings: 6 servings
Calories: Approximately 120 kcal per 2-tablespoon serving
Variations
Garlicky kick: I add an extra clove of garlic for more punch.
Spicy twist: A pinch of cayenne or a drizzle of hot sauce gives it some heat.
Herby version: I blend in fresh herbs like cilantro or dill for a green tahini sauce.
Sweet-savory: I sometimes stir in a tiny bit of maple syrup to balance the lemon’s tang.
Storage/Reheating
I keep this tahini sauce in an airtight container in the refrigerator for up to 7 days. It tends to thicken as it sits, so I give it a good stir and add a splash of water to loosen it up before using. Since it’s a cold sauce, there’s no need to reheat—it’s ready to use straight from the fridge.
FAQs
How do I prevent tahini sauce from getting too thick?
I always whisk in cold water gradually until I get the right consistency. The lemon juice will cause the tahini to seize up at first, but more water loosens it into a smooth sauce.
Can I make tahini sauce without garlic?
Yes, I’ve skipped the garlic before when I needed a milder flavor, and it still turns out great. You can also use garlic powder for a subtler taste.
What if my tahini is bitter?
Some tahini brands have a stronger flavor. I look for tahini made from roasted sesame seeds and always taste it before using. If it’s too bitter, I balance it out with a touch more lemon juice or a bit of maple syrup.
Can I freeze tahini sauce?
I don’t recommend freezing it since the texture changes after thawing. It’s best made fresh or kept in the fridge for up to a week.
Is this tahini sauce healthy?
Yes, it’s a wholesome option. I like that it’s plant-based, full of healthy fats, and contains no added sugars or preservatives. It fits into vegan, gluten-free, and Mediterranean diets.
Conclusion
This creamy tahini sauce is one of those back-pocket recipes I return to again and again. It’s fast, flexible, and packed with flavor. Whether I need a quick dip, a dressing for salads, or a finishing drizzle for wraps or roasted veggies, this sauce does it all. Once I try it, I never want to be without a jar in the fridge.
Recipe:
Tahini Sauce
- Total Time: 5 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This creamy tahini sauce is a quick and versatile Middle Eastern condiment with a nutty, tangy flavor. Perfect as a dip, dressing, or drizzle over bowls, wraps, and roasted veggies, it comes together in minutes with just a few pantry staples.
Ingredients
½ cup tahini (sesame seed paste)
¼ cup fresh lemon juice (about 1 large lemon)
1–2 cloves garlic, finely minced or grated
¼ cup cold water (plus more as needed)
¼ teaspoon ground cumin (optional)
¼ teaspoon sea salt (or to taste)
1 tablespoon olive oil (optional for extra creaminess)
Fresh parsley, chopped (for garnish, optional)
Instructions
- In a medium bowl, whisk the tahini and lemon juice together until the mixture thickens noticeably.
- Stir in the garlic, cumin (if using), and salt.
- Gradually add cold water, one tablespoon at a time, whisking until the sauce reaches a creamy, pourable consistency.
- Taste and adjust with more lemon juice, salt, or water as needed based on intended use.
- For an ultra-smooth texture, blend all ingredients in a food processor or blender.
- If desired, drizzle in olive oil for extra richness and garnish with chopped parsley before serving.
Notes
Use cold water to achieve a smooth, creamy texture.
Add more garlic for a stronger flavor or omit for a milder version.
Adjust thickness by adding more or less water depending on use (dip vs. dressing).
Store in the fridge for up to 7 days in an airtight container.
Stir and thin with water before using if sauce thickens in the fridge.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
