Perfectly creamy, garlicky, and tart—this four-ingredient tahini sauce recipe makes everything taste better!
Tahini sauce–or “awesome sauce” as my girls like to call it–is a rich and savory condiment that’s loved all throughout Mediterranean and the Middle East. It’s a blend of nutty tahini paste with fresh lime or lemon juice, raw garlic, and a little bit of water.
Just like with hummus, good tahini paste gives the sauce a velvety quality that’s totally addictive. In this easy recipe, I also add freshly chopped parsley, a popular twist where I grew up in Egypt called tahini bqaudoonis. The parsley adds a nice freshness but is optional. You can also easily switch it up with fresh mint or dill if you prefer!
Use this tahini sauce as a vegan dip for falafel or fresh veggies, or drizzle on grilled meat–lots more ideas below. Trust me: you’ll want to put it on everything!
What is in Tahini Sauce?
Real-deal tahini sauce does not have sweetener, and you don’t need it. No surprise but the VIP ingredient here is the tahini–seek out the good stuff. It should taste smooth and mildly nutty (bad tahini is bitter and chalky). Here’s some tips for what to buy:
- Garlic: I use 2 garlic cloves, but you can always do more or less to your taste.
- Kosher salt: Perks up the flavor.
- Tahini paste: A creamy, rich paste made by finely grinding roasted sesame seeds until buttery smooth.
- READ MORE: What is Tahini?
- TRY IT: My favorite is this organic tahini by Soom, but you can also check your local Middle Eastern market.
- Citrus: Use lime or lemon juice, whatever you have on hand.
- Parsley (optional): Swap with dill or mint, or use a combination.
How to Make Tahini Sauce
Here’s how to make this authentic tahini sauce recipe:
- Make a garlic paste. Using a mortar and pestle, crush 1-2 garlic cloves with 1/2 teaspoon of salt to make a paste. (Or mince the garlic and season with salt.)
- Combine. Scrape the garlic paste into the bowl of a food processor. Add 3/4 cup tahini paste and 1/2 cup fresh lime or lemon juice. Blend. It will be thick as it emulsifies, so add a splash of cold water and blend again until you reach your desired consistency (you’ll use about 1/4 cup cold water). Tahini sauce should typically be runny like salad dressing, but if you prefer it more as a dip, simply use less water.
- Season and serve. Taste and adjust the seasoning with more citrus juice and salt if needed. Transfer the tahini to a serving bowl, and stir in the parsley (if using). Enjoy!
Mix it Up
This tahini sauce recipe can very much be a base to add other flavors. A few ideas:
- Make it spicy: Add a pinch of cayenne, or Aleppo pepper for a milder heat.
- Make a “green tahini”: Check out my green goddess dressing recipe.
What to Serve with Tahini Sauce
There are so many ways to enjoy tahini sauce. Some of my go-tos:
- Part of a big mezze table.
- As a salad dressing.
- To jazz up sandwiches like falafel pitas or chicken shawarama.
- Drizzle on top of grilled meat, like my grilled chicken kabobs.
- On lunch bowls, like my falafel bowl.
- I also serve it just with a few fresh veggies and some warm pita bread.
Try These Mediterranean Sauces Next!
We’re all about the sauce in the Mediterranean! I always say they’re what takes a meal to next-level delicious. Here are 4 more to try:
More Ways to Use Tahini Paste
Dips and Condiments
Vegan Green Goddess Dressing with Tahini (5 minutes)
Breakfast
Tahini Date Shake
Dips and Condiments
Cucumber Tomato Tahini Salad
Appetizer and Mezze
Hummus Recipe (Authentic Homemade)
Browse all Mediterranean recipes.
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Tahini Sauce
Ingredients
- 1-2 garlic cloves, peeled
- 1/2 teaspoon salt
- 3/4 cup tahini paste
- 1/2 cup fresh lime or lemon juice
- Cold water (about 1/4 cup)
- 1 cup chopped parsley (optional)
Instructions
- Make a garlic paste. Using a mortar and pestle, crush the garlic cloves with the salt into a paste (or mince or finely grate the garlic and season with salt).
- Combine. Add the crushed garlic, tahini paste, and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies). Add the water, a little bit at a time, until you reach your desired consistency.
- Finish and serve. Transfer to a serving bowl and stir in the parsley (if using). Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the tahini paste used in this recipe.
- Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
- Storage: Refrigerate in a tight-lid container for 2 to 3 days.
Nutrition
Try Organic Tahini by Soom
Try Soom’s world-class Tahini, made from from 100% organic sesame seeds.
*This post has recently been updated with new information for the readers’ benefit.
This was very easy and tasty!
I love this recipe
Thanks, Melanie!
Standing! The best tahini I’ve ever had. I made mine with lemon and lime, with the parsley right and added a little extra salt. It’s truly amazing and easy. I used the sauce for homemade falafels from a YouTube video by fit Green mind. I added jalapeños and some red pepper flakes to that to spice it up over a bed of field greens, Jerusalem cucumbers and cherry tomatoes! Truly outstanding!
Thank you so much!!
This sauce recipe rocks! I suggest being a little light on the lime. Some limes are stronger than others or have more juice. You can always add more of it after the completed the recipe and just blend some more. Cheers
The directions say to put everything in a food processor. How much of each ingredient an I using? At least a ratio would be nice.
Hi, Rebecca. If you hit the “Jump to Recipe” button under the title, you will be taken to a recipe card with all of those details. Enjoy!
Where do buy the Uncooked Chickpeas? And the Tahini Paste? Thanks! Love Your Wonderful Recipes.
Hi, Gail. We are able to find both in local grocery stores here in Georgia. The dried/uncooked chickpeas are usually located with the dried beans. Tahini paste can usually be found in the “international” section. We also happen to sell tahini paste in our online shop. If you ever need any other guidance, please reach out to us at info@themediterraneandish.com. 🙂
Lovely meeting you and enjoying your menu foods at Lucian!! Congrats on your book NYTimes best seller list! We look forward to another!!
Thank you so much, Stacy!
Yeah, that’s the real deal! Good stuff. Top a big spinach salad with bell pepper strips, thin-sliced sweet onion, tomato wedges, sliced hard-boiled egg and a small fistful of shredded mozzarella; use tahini sauce as a salad dressing to drizzle on top. Serve with warm pita. The tahini sauce pairs perfectly with the spinach, better than the usual sweet dressing most people furnish.
Thanks for sharing, Ken!
Question: I have cilantro but not parsley; can I substitute in this dish? Or would mint be better; I have that too. Thanks for your wonderful recipes!
Hi, Judith. You could use mint here in place of the parsley. Enjoy!
I love your recipes and they consistently come up well. Soit was a surprise when this one was a disaster and I have a feeling it was a problem with the tahini paste ( or me or both.) The paste was very separated so I mixed it as well as I could. I made the recipe as is and even with the water it was the consistency of mortar. Thicker really. I added water… about a cup and a half. And more lime juice. Then a touch of oil. Still horribly thick. Finally tried adding a bunch of plain nonfat greek yogurt. Still very thick , clumpy and inedible. I haven’t used tahini paste before so I’m guessing the problem lies there. What should the paste consistency be upon opening? Any other thoughts on where things went wrong?
Hi, Derri. Not sure what may have gone wrong here. It might have been the tahini past you were using. After stirring, the tahini paste I use is smooth and pourable.
Love this so much! Can I freeze leftovers or no?
You can!
Wow this tahini sauce is incredible! I have been searching for a good recipe for my buddha bowls 🙂 and mediterranean dishes. I can’t wait to try more of your recipes. Thank you so much 🙂
So glad you enjoyed it, Ania!
I am making this tonight without a doubt that this will be nothing less than perfect! Every recipe here has been amazing, your videos are excellent and fun to watch, my pantry is now perfectly stocked & we are not only eating healthier, but absolutely love every recipe (about 10) that we have tried from your site so far.
Wonderful! Thanks, Loris!
the recipe states parsley, but it looks like italian parsley to me… which does the recipe call for?
I prefer Italian parsley.
Not just for this recipe, but Thank You! Your recipes have become my go to for Mediterranean. I used to look recipes up on multiple sites and compare. I would try different ones. I have since learned thats a waste of time. I always think yours is best of the multiple i would try. Now i dont waste ingredients or time. I just look up your recipe. Thanks so much.
Awww! Thank you Caleb! This makes me so happy to hear :).
Not just for this recipe, but Thank You! Your recipes have become my go to for Mediterranean. I used to look recipes up on multiple sites and compare. I would try different ones. I have since learned thats a waste of time. I always think yours is best of the multiple i woyld try. Now i dont waste ingredients or time. I just look up your recipe. Thanks so much.