Tahini Sauce
This easy lemon tahini sauce is made with just 3 ingredients (plus salt + water) and pairs perfectly with fresh, grilled, steamed, or roasted vegetables!
Tahini sauce is a popular creamy condiment in Middle Eastern cuisine made from ground hulled sesame seed paste, lemon juice, salt, and sometimes a warm spice such as cumin for savoriness.
This classic tahini-based sauce is easy to make and one of my favorite go-to sauces for veggies, Buddha Bowls, Green Salad, Whole Roasted Cauliflower, veggie wraps, and more!
Why We Love This Recipe!
- Crave-worthy: It’s smooth, creamy, and has a perfect balance of flavors, making it a recipe to put on repeat!
- Versatile: It can be customized as a dip, spread, or sauce. Tahini sauce isn’t just for use with Mediterranean flavors and can be used adjusted for all types of cuisines!
- Nutrient-dense: It’s super healthy and contains a good amount of calcium, omega 3 + 6, and essential vitamins and minerals. Plus, it’s dairy, nut, and oil-free!
Get ready to put this creamy sauce on just about anything!
Ingredient Notes
Here is everything you’ll need to make the simple base recipe. For customizing with spices or herbs, see the tip section below.
- Tahini – Tahini can be found with the nut butters at your local grocery store. Or you can make it at home with my easy homemade tahini recipe.
- Lemon – Fresh lemons are best, adding brightness and zing. If you are in a pinch and need to use bottled lemon juice, be sure it’s of good quality and not expired. Some bottled lemon juice contains preservatives that tend to overpower the lemon flavor.
- Garlic powder – I find 1/2 teaspoon is fine, but 1 to 1 1/2 teaspoons can be used for a nice boost of garlic flavor.
- Salt – Just a pinch to enhance all the flavors.
How To Make Tahini Sauce
Making tahini sauce is easy as can be!
Here is a quick overview of the steps, along with tips for customizing with spices and herbs.
- Whisk together the tahini, lemon juice, garlic powder, and salt using a small bowl or 2-cup measuring cup.
- Adjust the sauce to be thick or thin by adding water a little at a time as needed. Some tahini brands may be thicker than others, so more water may be necessary.
- Taste for flavor, adding extra lemon, garlic powder, or salt.
- Let the sauce rest for 10 minutes so the flavors can mingle and combine.
It’s that easy!
Now you’re ready to drizzle, dip, or spread!
Top Tips
- Make it spicy. Add sriracha or red pepper flakes for a punch of spiciness. Start with a small amount and work your way up to taste.
- Add fresh herbs. For a herb tahini sauce, add 2 tablespoons of chopped parsley or chives. Even 2 teaspoons of dill would add a nice flavor.
- Add spices. Cumin and turmeric both pair would pair well with this recipe, using just a little bit. Turmeric will add a golden yellow, and both will add a hint of flavor.
- Change up the citrus. In place of lemon, try using orange or lime juice!
How To Store
Refrigerator: Leftover sauce can be stored in the refrigerator for up to 6 – 7 days. Give a good stir before using. You may find the sauce has thickened upon chilling, so you may need to add a little water to thin it, just start with a very little.
Freezer: If making a larger batch, store leftover portions in the freezer for up to 2 – 3 months. To freeze, store in ziplock bags or freezer-safe containers, leaving 1/2 inch of headspace for expansion. Let thaw in the refrigerator. If the sauce thickens up, stir in a little water to thin it.
Make ahead: Tahini sauce stores well in the refrigerator or freezer and is perfect for making in advance and stored until ready to use.
Serving Suggestions
Tahini sauce isn’t just for Middle Eastern cuisine and can be used for so much more. Here are a few of my favorite ways to use this versatile, creamy sauce:
- Fresh veggies: Pair with fresh vegetables or veggie sticks, like carrots, celery, broccoli, radish, baby bells, etc.
- Cooked veggies: Tahini sauce pairs well with a variety of steamed, grilled, or roasted vegetables – such as cauliflower, mushrooms, squash, bell peppers, brussels sprouts, potatoes, sweet potatoes, carrots, eggplant, etc.!
- Meal bowls: Drizzle on top of Chickpea + Sweet Potato Breakfast Hash or Chickpea, Potato + Parsley Bowl.
- Salad: Use it as a dressing for my Green Salad, Falafel Salad, or Classic House Salad.
- Wraps: Drizzle it on veggie wraps like this Spicy Quinoa Lentil Wrap or your favorite pita wraps.
- Sandwiches: Use as a spread on sandwiches like this Mediterranean Veggie Sandwich or Veggie Hummus Sandwich, replacing the hummus.
More Easy Dip Recipes!
- Tahini Miso Dip
- Vegan Ranch
- Vegan Spinach Artichoke Dip
- Spinach Artichoke White Bean Dip
- Vegan Queso
If you try this easy tahini recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintTahini Sauce
This easy lemon tahini sauce pairs perfectly with fresh, grilled, steamed, or roasted vegetables! Can easily be customized with added spices or herbs and used a dip, sauce, or dressing.
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: Serves 8
- Category: Condiment
- Method: mix
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1/2 cup tahini
- 1/4 cup lemon juice, about 1 large juicy lemon
- 1 teaspoon garlic powder
- generous pinch of salt, or to taste
- 2 – 4 tablespoons water, as needed
optional add-ins (use 1, or any combo you like):
- 1/8 – 1/4 teaspoon cumin
- 1/2 – 1 teaspoon sriracha or red pepper flakes
- 1/2 teaspoon turmeric
- 2 tablespoons fresh chopped parsley, cilantro, or chives
Instructions
In a small bowl, whisk together the tahini, lemon, garlic powder, salt, and optional ingredients. Add water 1 tablespoon at a time as needed to thin. Taste for flavor.
Makes about 1 cup.
Serves 8, 2 tablespoons per serving.
Store: Leftovers can be stored in the refrigerator for up to 6 – 7 days. Give a good stir before using.
Notes
If sauce is too thin, add a little more tahini to thicken.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
Very good for salad dressing as well. I use 2-3 cloves of garlic instead of the powder. That requires an additional step of blending and more of a mess. In a pinch the powder version is faster and still great.
KP-