Dreamy Tahini Sauce Recipe
Use this lemony, garlicky tahini sauce on anything — try it as a salad dressing, drizzled over vegetables and meats, spread it onto bread or toast, or simply serve as a dip. It’s vegan, too! Jump to the Tahini Sauce Recipe or watch our quick recipe video showing you how to make it.
Ever since we shared that homemade tahini recipe with you, we’ve been playing around with more ways to use tahini. Other than hummus, this magical tahini sauce recipe is our favorite so far. The ingredients are simple — tahini, garlic, lemon, olive oil and water are the base. You can add from there — a pinch of cumin, cayenne and some parsley thrown in are excellent. This sauce is much more than the sum of it’s parts. The tahini, lemon and water combine to make the creamiest, most delicious sauce. It’s almost addictive.
YOU MAY ALSO LIKE: We use this sauce on lots of dishes, but one of our favorites is this Easy Kale and Bean Salad with Walnuts. Thanks to this sauce, the salad is plan-based, vegan and crave-worthy. See the Kale and Bean Salad.
How to Make Magical, Goes with Everything Tahini Sauce
Tahini sauce is really easy to make. Let me show you how!
Add your tahini, some garlic, lemon juice, olive oil and salt to a bowl.Give it a stir then try not to freak out, because it’s going to look like the top photo below. It get’s really thick and lumpy. Not what we want.
YOU MAY ALSO LIKE: Learn how to make homemade tahini. It’s ridiculously easy and tastes so much better than anything you can buy at the store. Just 3 ingredients and a food processor! We’ve even included a quick video showing you how.
It’s all okay, though. The moment you begin to whisk in lukewarm water it turns into to dreamy, creamy sauce. Magic!
You can add as much or as little water as you like — it all depends on what you plan to use it for. A spread for toast? Don’t add as much and stop when it looks like the consistency of peanut butter. A sauce or salad dressing? Whisk in enough water until it looks like runny yogurt. Or, stop somewhere in between.
Try this! 20-Minute Roasted Carrots with Tahini Sauce is the perfect way to use up some of that tahini sauce. We roast carrots with honey and spice then drizzle the sauce on top. It’s delicious.
From there, you can stop and enjoy it as is or add a few more ingredients. We really love a little smokiness from ground cumin and freshness from parsley.
You could add other herbs — dill or basil would be nice. Or, try other spices — cayenne pepper for heat is excellent. The sauce keeps in the refrigerator up to 5 days or so, but we’d be shocked if you didn’t find ways to enjoy it by then!
YOU MAY ALSO LIKE: Our popular Hummus Recipe. It also uses tahini and tastes so much better than store-bought. A 5-Star recipe!
Recipe updated, originally posted December 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Dreamy Tahini Sauce Recipe
Use this magical vegan tahini sauce as a dressing for salads, a sauce for vegetables and meats, a spread for sandwiches or a dip for just about anything. It’s very simple to make and is much more than the sum of it’s parts. Just delicious!
You Will Need
1/3 cup (80 ml) well stirred tahini, try our easy tahini recipe
1 garlic clove minced very finely into a paste, see note
2 tablespoons fresh lemon juice (about 1/2 a lemon)
1 tablespoon olive oil
1/4 teaspoon kosher salt
2 to 6 tablespoons lukewarm water
Pinch cumin, optional
Pinch cayenne, optional
1 tablespoon chopped fresh parsley, optional
Whisk tahini, garlic paste, lemon juice, olive oil and the salt in a bowl until combined — the mixture will thicken, don’t worry about this.
Add the water, a tablespoon at a time and whisking well after each addition until desired consistency. If making a spread, look for the consistency of peanut butter. If making a sauce, add enough water until the consistency of runny yogurt. Stir in the optional cumin, cayenne pepper and parsley. Taste for seasoning and adjust with additional salt or lemon juice. Store covered in the refrigerator up to 5 days.
Adam and Joanne's Tips
- How to Make Garlic Paste: Since we are adding the garlic raw, it is best to add it as a paste. To do this, peel and finely mince the garlic clove. Sprinkle the garlic with a pinch of coarse salt then use the flat side of a knife to drag it over the garlic, scraping it across the surface of the cutting board. Pile up the garlic again then repeat a few more times until the garlic is a smooth paste.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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