Easy Homemade Tahini Sauce

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

Course Appetizer

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings servings

Calories 106kcal

½ cup tahini see notes below
1 teaspoon fresh garlic minced
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher 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

Place the tahini, garlic, salt, olive oil, lemon juice, and water in a medium bowl. Whisk with a hand whisk until smooth.
½ cup tahini, 1 teaspoon fresh garlic, ½ teaspoon Diamond Crystal kosher salt, 1 tablespoon olive oil, 2 tablespoons lemon juice, 6 tablespoons water
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.
2 tablespoons parsley
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.

Tahini is 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. 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 whether to add more salt. Generally speaking, seasonings, especially salt, are just guidelines, and you should always adjust to taste.
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 an airtight container in the fridge 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.