Dreamy Tahini Sauce

I use this Lemon Garlic Tahini Sauce for everything! Use this quick and easy sauce as a salad dressing, as a dip for vegetables and meat, as a spread on sandwiches and pitas, or as a dip. Skip to the Tahini Sauce recipe


Make tahini sauce: dairy-free and vegan

Ever since we shared our recipe for homemade tahini, we’ve been playing around with more ways to use tahini. Tahini is a staple for making hummus, but there are many other ways to use it. This Extra Easy Dairy Free Tahini Sauce is one of them. I always have a jar in my fridge!


The ingredients you need

There are many variations on making tahini sauce, but this lemon garlic version is the recipe I keep coming back to.

This is what I use to do it:

  • Tahini paste that can be made from scratch (here’s our easy recipe) or store-bought.
  • Fresh garlic is a must for me when preparing the sauce. Since I add it raw, I like to grate it with a micro-slicer or make it into a paste with my knife (I shared a photo below).
  • Fresh lemon is another option for me and I like to add lots of it.
  • The olive oil makes the sauce smooth and luxurious.
  • Cumin, cayenne pepper, fresh parsley and salt add flavor to the sauce.
  • Hot water is the secret ingredient in the smoothest, creamiest tahini sauce ever.

Make tahini sauce

This sauce is more than the sum of its parts. Tahini, lemon, and water combine to create the creamiest, most delicious sauce ever. It’s almost addictive. The sauce is really easy to prepare. Let me show you how:

Step 1: stir tahiniPlace the garlic, lemon juice, olive oil and a pinch of salt in a bowl. It starts to get creamy and then you might get it; see photo below. Don’t worry if it looks lumpy, it will fix itself when we add the water.

Step 2: Beat in warm water. Once you start stirring in warm water, it turns into a thick, creamy sauce. You can add as much or as little water as you like; it all depends on what you want to use it for. To spread, don’t bet so much. If you plan to use the sauce as a dressing or drizzle, add a little more.

Above we show how the sauce tastes before adding warm water. It’s lumpy and definitely not smooth. Below we show what the tahini sauce looks like after adding some water. It immediately begins to get creamy.

Step 3: Add extra flavor with spices and fresh parsley. I like a bit of smokiness from the ground cumin, cayenne pepper and a fresh touch of color and flavor from the parsley.

I love adding cumin, cayenne, and fresh parsley to my tahini sauce. Other herbs and spices will work too!

Tahini sauce keeps in the fridge for up to 5 days, but we’d be surprised if you didn’t find a way to enjoy it before then!

More ways to use tahini

Updated recipe originally posted December 2015. Since posting in 2015 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Tahini Dream Sauce

Use this vegan tahini sauce as a salad dressing, as a dipping sauce for vegetables and meat, as a spread for sandwiches, or as a dip for just about anything. It’s very easy to make and is more than the sum of its parts. Simply delicious!

Makes about 1/2 cup

Watch us at the recipe

will need

1/3 cup (80ml) tahini, mixed well, try our easy tahini recipe

Chop 1 garlic clove very finely into a paste or use a microplane, see note

2 tablespoons fresh lemon juice, about 1/2 lemon

1 tablespoon olive oil

A pinch of fine sea salt

2 to 6 tablespoons of warm water

A pinch of cumin, optional

A pinch of cayenne pepper, optional

1 tablespoon chopped fresh parsley, optional


    In a bowl, whisk together the tahini, garlic paste, lemon juice, olive oil and salt until the mixture thickens, don’t worry.

    Add water, tablespoon at a time, beating well after each addition until desired consistency is achieved. If you’re making a spread, look for the consistency of peanut butter. When preparing a sauce, add enough water to get the consistency of runny yogurt.

    Optionally add cumin, cayenne pepper and parsley. Taste to taste and add additional salt or lemon juice to taste. Store covered in the fridge for up to 5 days.

Advice from Adam and Joanne

  • How to Make Garlic Paste: Since we’re adding raw garlic, it’s best to add it as a paste. To do this, peel and finely chop the garlic clove. Sprinkle the garlic with a pinch of coarse salt, then use the flat side of a knife to slide it over the garlic and scrape it across the surface of the cutting board. Pile the garlic again and repeat several times until the garlic is a smooth paste.*
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 tablespoon / calories 78 / protein 2 g / carbohydrates 3g / fiber 1g / total sugar 0g / total fat 7g / Saturated Fatty Acids 1g / cholesterol 0 mg

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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