Tahini sauce is super easy to make and healthy, and there are many ways to use it. The perfect vegan sauce for falafel, salads, cut veggies, or eaten by the spoonful. I keep a jar in my fridge at all times! It takes minutes to make, and really anything tastes better with tahini. So if you’re looking to find out how to make tahini sauce from scratch, you’ve come to the right place.
What Is Tahini Sauce?
Tahini sauce is a creamy Middle Eastern condiment made of raw tahini (tahini paste), garlic, lemon juice, water, and salt. It is naturally gluten-free and vegan. Once you open a jar of tahini, you should refrigerate it! Opened tahini lasts for for about 2-3 months refrigerated.
Where to Find Good Tahini Paste?
Runny tahini is key. This recipe works best with runny tahini that will easily mix with the other ingredients. Tahini brands vary widely in consistency, so look for one with a smooth, pourable texture. I like (affiliate links) Soom, Baron, and Seed+Mill. You can also find tahini paste at Mediterranean and Middle Eastern stores, Trader Joe’s, and some grocery stores, usually in the Kosher aisle.
How to Serve Tahini Sauce?
There are so many ways to enjoy tahini sauce:
*Dip for raw veggies
*Dip for chips
*Dip for Challah or pita bread
*Jazz up sandwiches
*Drizzle on top of falafel
*Drizzle on top of grilled chicken, kebabs, roasted veggies.
*Garnish a bowl of hummus
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- Lemon squeezer optional
- 1 cup (240 ml) tahini paste (raw tahini)
- 1 teaspoon garlic powder (I like to use powder, but you can use 1-2 fresh garlic cloves, crushed)
- 1-2 tablespoons (15-30 ml) fresh lemon juice
- 1/4 teaspoon salt
- 1/2-1 cup ice cold water
- 1/4-1/2 cup chopped parsley leaves optional
- In a medium bowl, pour ½ cup of cold water.
- Add garlic powder, 1 tablespoon lemon juice, salt, and mix.
- Add the tahini. Using a whisk or a fork, mix until thoroughly blended. Taste and add salt, lemon, and garlic powder, if needed.
- Slowly add more water, 2 tablespoons at a time, whisking after each addition until smooth.
- Keep adding water slowly until the sauce can drizzle from a spoon.
- Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley.
Tips and Tricks:
- Stir well before using the tahini paste, as oil tends to separate.
- Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
- Keep refrigerated for up to a week; water might need to be added before serving.