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    Home » Dips & Sauces » Tahini Sauce

    Tahini Sauce

    Last updated: Sep 27, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This 10-minute tahini sauce recipe is so flavorful and easy to make. Simply mix a few ingredients in a bowl and serve!

    You can make this tasty dip ahead of time, refrigerate it, and use it later. It's perfect with fresh-cut vegetables or as a topping to meat and chicken.

    Tahini sauce served with fresh-cut vegetables.

    Growing up in Jerusalem, my favorite Middle Eastern dip was tahini, a thick and flavorful sauce made from ground sesame seeds, olive oil, garlic, and lemon juice.

    It's very easy to make at home, and it keeps for several days in the fridge. I make a weekly batch, and we use it throughout the week.

    Jump to:
    • Ingredients
    • Variations
    • Tahini Sauce Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Sauce and Dip Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make homemade tahini sauce.

    You'll only need a few ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview:

    Tahini: Sometimes sold as "sesame butter" or "sesame paste." The only ingredient should be ground sesame seeds. This is a brand I often use. I also like the Whole Foods store brand:

    A hand holding a jar of tahini sauce.

    It contains salt, so when I use it, I add just ¼ teaspoon of salt instead of ½ teaspoon. If in doubt, start with less salt. You can taste the sauce when it's ready and decide if you want to add more salt.

    Minced garlic: For the best flavor, mince it yourself instead of using garlic from a jar.

    Kosher salt: If using fine salt, reduce the amount you use by half.

    Olive oil: Extra-virgin has the best flavor; I highly recommend using it in this recipe.

    Lemon juice: Freshly squeezed is best.

    Water: To thin out the sauce to your desired consistency.

    Chopped parsley: This is optional, but it adds a nice flavor in addition to color.

    Variations

    The recipe, as written here, is a classic one. An interesting variation is adding different spices to the basic sauce.

    Additions that I tried and liked include a pinch of smoked paprika, ground cumin, or oregano. You can also add a pinch of cayenne pepper if you'd like the sauce to be spicy.

    Tahini Sauce Instructions

    It's incredibly easy to make this sauce from scratch! You simply mix the ingredients in a bowl by hand, then refrigerate. Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:

    Place the tahini, garlic, salt, olive oil, lemon juice, and water in a medium bowl.

    Tahini sauce ingredients in a bowl.

    Whisk with a hand whisk until smooth. If the sauce is too thick, add 1-2 tablespoons of water.

    Mixing the tahini sauce ingredients in a bowl.

    It should be smooth and creamy - this is the consistency you're after:

    A close-up of tahini sauce in a bowl with a whisk, showing its creamy consistency.

    Serve immediately, or cover and refrigerate until ready to serve. Stir again before serving, and add more water if needed. It's perfect with fresh-cut veggies!

    Dipping a cucumber slice into a bowl of tahini sauce.

    Expert Tip

    Depending on how much water you add, you can make this sauce as thin or thick as you like.

    A thick sauce is perfect as a dip for vegetables or crackers. A thin sauce can serve as a salad dressing, or you can drizzle it on top of meats or roasted vegetables.

    Recipe FAQs

    What's the difference between tahini sauce and hummus?

    Both are Middle Eastern spreads used to flavor meats, bread, and vegetables. Both are often served at the beginning of a meal as part of a meze platter - a collection of small plates containing various spreads, sauces, and salads.

    The main difference is the main ingredient - chickpeas in hummus and sesame seeds in tahini.

    Is tahini sauce like tzatziki?

    No. Both sauces are used in Mediterranean and Middle Eastern cooking but are made of entirely different ingredients. Tzatziki's main ingredients are yogurt and cucumbers; tahini's main ingredient is ground sesame seeds.

    What does tahini sauce taste like?

    It tastes nutty and pleasantly salty, with a bit of tang from the lemon juice and a hint of sharpness from the garlic. Its mouthfeel is lovely - it's very creamy, as you would expect from any nut butter.

    Serving Suggestions

    Traditionally, tahini sauce is served as a topping for meat, falafel, or cooked vegetables.

    I often serve it as a topping for beef kabobs, chicken kabobs, or lamb burgers. It's excellent with fresh-cut vegetables or almond flour crackers.

    I like to drizzle it on top of grilled eggplant or roasted zucchini. It's perfect on top of hard-boiled eggs!

    If you add extra water, you can turn it into a salad dressing. It's lovely drizzled on top of steak salad or Israeli salad.

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for up to a week.

    Stir the sauce again before serving it; if it has thickened too much while refrigerated, stir in a bit of water.

    I don't recommend freezing this sauce.

    Tahini sauce served with cucumber slices and tomatoes.

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    Recipe Card

    Tahini sauce with fresh-cut veggies.
    4.96 from 41 votes
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    Tahini Sauce Recipe

    This 10-minute tahini sauce is so flavorful and easy. Simply mix a few ingredients in a bowl and serve!
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Appetizer
    Cuisine: Mediterranean
    Servings: 8 servings
    Calories: 106kcal
    Author: Vered DeLeeuw
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    Ingredients

    • ½ cup tahini (sesame butter)
    • 1 teaspoon fresh garlic minced
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
    • 1 tablespoon olive oil extra-virgin
    • 2 tablespoons lemon juice freshly squeezed
    • 6 tablespoons water more if needed
    • 2 tablespoons parsley finely chopped (optional)

    Instructions

    • Place the tahini, garlic, salt, olive oil, lemon juice, and water in a medium bowl. Whisk with a hand whisk until smooth.
    • If the sauce is too thick, add 1-2 tablespoons of water. It should be smooth and creamy.
    • If using, mix in the parsley with a rubber spatula.
    • Serve immediately, or cover and refrigerate until ready to serve. Stir again before serving, and add more water if the sauce has thickened in the fridge. Add a tablespoon at a time until it reaches your desired consistency.

    Video

    Notes

    • Traditionally, tahini sauce is served as a topping for meat, falafel, or cooked vegetables. It's also delicious with crackers, on top of hard-boiled eggs, or as a salad dressing. You can make it as thin or as thick as you like, depending on how much water you add. A thick sauce is perfect as a dip for vegetables or crackers. A thin one can serve as a salad dressing.
    • You can keep the leftovers in the fridge, in an airtight container, for up to a week. Stir the sauce again before serving; if it has thickened too much, stir in a bit of water. I don't recommend freezing this sauce. 

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    Nutrition per Serving

    Serving: 2tablespoons | Calories: 106kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Sodium: 87mg | Fiber: 1g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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