tahini sauce recipe

An easy everyday tahini sauce recipe that's perfect for falafel, shawarma and kabobs. You can make a big batch of this easy Mediterranean sauce and always have it at hand.&nbsp;

Middle Eastern Tahini Sauce

garlic (minced)

tahini

tsp cumin

cayenne pepper

tsp salt

water (more if needed)

lemon juice (freshly squeezed)

tbsp chopped parsley (optional)

In a bowl stir the tahini and minced garlic. 

Add salt, cayenne pepper and cumin and mix well.

Add in the lemon juice and water. Stir to combine and add more water if you like the sauce to be thinner.

 Add the chopped parsley (if using), mix and taste to make sure the seasoning is right. Add more salt, cayenne pepper or lemon juice if desired.

The BEST basic tahini sauce made with simple ingredients like all natural tahini, lemon juice, garlic and optional flavor add-ins. This creamy, easy tahini sauce recipe is vegan, nut free and delicious as a dressing or dip for tons of different recipes.

The Best Creamy Tahini Sauce Recipe

garlic, grated (or sub ½ teaspoon garlic powder)

lemon juice

dijon

salt

black pepper

In a small bowl mix together tahini, garlic, lemon juice, water and salt until well combined and creamy. Drizzle over whatever your heart desires.

How to make the best Tahini Sauce- a Middle Eastern sauce that is rich, creamy, smooth, tangy and flavorful-  used to drizzle over salads, buddha bowls and falafels made with sesame paste, garlic and lemon juice. Vegan and gluten-free.

Easy Tahini Sauce Recipe

tahini paste

water,

lemon juice (more to taste)

olive oil

garlic garlic

½ teaspoon kosher salt (see notes)

pepper

Note

If your tahini paste has separated, stir it in the jar with a fork before measuring.  If it&#8217;s very cold, bring it to room temp to make stirring easier.

Place tahini paste and water in a 2-cup mason jar or medium bowl and whisk until smooth. Once you start whisking, it may actually stiffen up- you can always thin it out with more water at the end if using as a dressing.

Add the remaining ingredients to the jar &#8211; lemon juice, minced garlic, salt, pepper and whisk until creamy and smooth.

Taste and adjust salt and lemon to your liking.

Feel free to add any of the optional additions, see notes.

Store in the fridge for 5-7 days- it will thicken up slightly.

Sylvia,
   You make it look so easy. After I read this article I'm thinking your a genius. This is so simple and so versatile. I made a pint jar and put into the refrigerator. I took out half a cup, added half a teaspoon of baharat spice and used it on top of a baked pork chop. Another time I added a teaspoon of herbes de provence  and put it on top of some baked sweet potato. I've also added a little more garlic and used it as a dip for some flatbread. And it only takes a few minutes to make. Thanks

I agree—lots of lemon juice.  Thanks for the note about keeping up to 2 weeks in the fridge. I predict it will be gone sooner.

Delicious! Takes some planning with multiple stages so definitely worth making extra to freeze, but excellent flavor and worth taking the time.

This is the best and easiest tahini sauce I've made to date. I prepped it for the week along with your Everyday Quinoa, Baked Falafel and Chicken Shawarma. Yum!

I use a lot of tahini and get it in large jars from my local middle eastern grocery.  The best way to mix the thick layer of bottom solids is to take your two tined cooking fork, ideally with a thick wooden handle,  and reach down into the jar slowly breaking up the solids at the bottom,  Carefully stir until you have broken up the bed of solids and can mix them into the rest of the mix.  

I've also considered but have not yet tried to use a drill and chuck a square ended chop stick in and then slowly try to use that to mix the paste solids into the oils and liquids.

I use this tahini sauce on Buddha bowls a the time. I enjoy adding sriracha, berbere, and soy sauce for a spicier, more complex flavor. My go to condiment!

I've been making a fair number of falafel salads of late and have tried a couple of tahini dressing/sauce recipes before finding this one. I'm done searching. This is it for me. Loved the flavor and simplicity. I am partial to Har Bracha tahini and it works very well in this recipe. I've shared this recipe with multiple friends who all agree that it is perfect. Thank you!

This turned out amazing!! I  substituted arugula and beets for the kale and cabbage (some picky eaters here) and it worked so well! The tahini dressing was also wonderful! This will definitely be made again and again! Thank you!

The first time I had is sauce was at Haig's delicatessen in San Francisco.  It was on falafel and was wildly garlicky, which is what I adore.  I was in love.  Anyway, thanks for your recipe and for all the variation and use with suggestions, too!

Excellent recipe! Love the versatility and the fact that it keeps for some time. Thank you!

Wow this stuff is amazing!  I used Krinos brand tahini, only 1 clove garlic (hubby not a fan), and added a dollop of plain Greek yogurt. Put it all in the blender. Delish!  Will drizzle it over chicken shawarma for dinner tonight.

So delicious!  Even without the garlic it can be very yummy!

This is AWESOME, I could (and did!) eat it with a spoon. Highly recommend!

First time I have liked tihini sauce. This makes a creamy, savory dressing. Great ideas for additions.( I did add yogurt and zaatar) Goes well with the Tandori bowls or Shwarma etc. Used a tahini called Soom and it was good without a bitter taste so many I have tried have had.

I used natural peanut butter instead of tahini paste as we can’t find a good brand in our rural part of Canada. I also added the Greek yogurt and Italian seasoning and made sure to use fresh lemon juice. I served over your whole roasted cauliflower recipe. (No hope of finding zaatar  so I stuck with smoked paprika) but Wow this is one of our favourite go to meals now. Thank you for another fantastic flavour profile!

I LOVE this tahini sauce! I have made it a number of times and always leave out the optional oil and typically use 4 Tbl lemon juice and a pinch of red pepper flakes. I am always on the lookout for dressings without oil. Cabbage slaw is a real problem......until today! I know it sounds crazy ; but I dressed shredded cabbage, chopped celery and halved cherry tomatoes with your tahini sauce/dressing and put in a can of rinsed garbanzo beans. It was very good until I sprinkled your dukkah recipe on each serving &amp; that's when it became OUTSTANDING. You MUST try this! I was just cleaning up vegetables that needed using but hopefully, Sylvia, you can make a REAL recipe one day. Tahini sauce &amp; dukkah save the day!

This really is the BEST tahini sauce. I first made this a year ago and have tried others’ recipes since (just because it was printed in the book I was following) but this tahini sauce has perfected the taste and texture and it’s so quick to make. I don’t want to wash the blender if I don’t have to.

Easy Tahini Sauce is a versatile condiment you’ll make over and over again. It’s ready in 5 minutes and keeps well for a week in the fridge!

Tahini Sauce Recipe

tahini ((112 grams))

lemon juice ((80 milliliters))

water ((60 milliliters))

garlic

In a medium bowl, whisk together the tahini, lemon juice, water, garlic, and salt. (The tahini will seize up into a thick paste when the liquid is first added, before becoming smooth and silky when fully combined.)

Adjust the consistency of the sauce by adding more water as needed. Adjust the flavor by adding more lemon juice or salt.

Indulge in this Loaded Sweet Potatoes with Chickpeas and Tahini Sauce, a hearty and nutritious vegan dish that combines the natural sweetness of roasted sweet potatoes with crispy chickpeas and a creamy tahini dressing. Perfect for a satisfying lunch or dinner, this recipe offers a delightful mix of textures and rich flavors that are both healthy and delicious.

Loaded Baked Sweet Potatoes

sweet potatoes (about 800 grams: Provide a hearty and naturally sweet base.)

tsp salt: Enhances the natural sweetness and balances flavors.

tbsp olive oil: (for roasting, achieving a crispy texture.)

tsp paprika (optional: Adds a smoky depth.)

garlic powder garlic

tahini (60 milliliters)

lemon juice (30 milliliters)

tsp black pepper

water (To adjust sauce consistency.)

baby spinach (~60 grams)

olives (~75 grams, sliced)

Brings umami

herbs

extra tahini sauce

Red pepper flakes

Preheat

Preheat the Oven: Set your oven to 400°F (200°C).

Prepare

Prepare and Roast the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly, then pat them dry. Place them on a baking sheet lined with parchment paper or aluminum foil. Drizzle with olive oil and sprinkle with salt, ensuring the skins are evenly coated. Roast for 45 minutes to 1 hour until tender when pierced with a fork.

Roast

Roast the Chickpeas: Twenty minutes before the sweet potatoes are done, toss the drained chickpeas with olive oil, salt, paprika, and garlic powder (if using). Spread them on the same baking sheet as the sweet potatoes in a single layer. Return the tray to the oven and roast until the chickpeas are crispy and golden.

Prepare Tahini

Prepare the Tahini Sauce: While the sweet potatoes and chickpeas are roasting, whisk together tahini, lemon juice, salt, and black pepper in a bowl. Gradually add water, one tablespoon at a time, until the sauce reaches a smooth and pourable consistency.

Assemble

Assemble the Loaded Sweet Potatoes: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice open each sweet potato lengthwise, mash the insides with a fork to create a pocket, and fill them with the roasted chickpeas, baby spinach, olives, sun-dried tomatoes, and a generous drizzle of tahini sauce. Garnish with fresh herbs and a sprinkle of red pepper flakes for an extra kick, then serve warm.

What a fresh take on a stuffed potato! I made it exactly as the directions stated. What a delicious use of tahini. My olives were stuffed with lemon, which just added a little more brightness to the dish. Absolutely delicious! My family loved it!

Excellent recipe! I'm really happy with how this turned out. The chickpeas turned out to be my favorite variable of this dish, and I'll be adding for chickpeas next time. I also prefer adding little more spice and lemon to the drizzle. Fantastic recipe! شكرا حبيبي

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Middle Eastern Tahini Sauce

The Best Creamy Tahini Sauce Recipe

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Loaded Baked Sweet Potatoes

Top 5 tahini sauce recipe recipes from across the web

The most viewed tahini sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Middle Eastern Tahini Sauce

The Best Creamy Tahini Sauce Recipe

Easy Tahini Sauce Recipe

Tahini Sauce Recipe

Loaded Baked Sweet Potatoes

The most viewed tahini sauce recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine