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 (2 Ways!)
Browse all Mediterranean recipes.
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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.
I’m trying. Will let you know. Thank you for help. Video very good and helpful.
Enjoy watching you whip up delish recipes
Tahini is completely new to me but now that I am trying a low FODMAPS menu plan, tahini seems to be a frequent ingredient instead of using garlic and onions in vegetables. Your recipes really do get my attention and I just bought jar of tahini today and look forward to trying your dressings and following other recipes that call for a spoonful of this sauce at the last minute on steamed vegetable. Obviously, I won’t be using the fresh garlic, but I can’t wait to start cooking.
The directions were easy to follow and it tastes good. I added some smoked paprika and more lemon juice.
I am totally unfamiliar with Middle Eastern cooking. We have a ‘Penny Mart’ store near us, that carries rows of Eastern Mediterranean foods. I just saw Tahiti Sauce the other day and wondered what it was. Now, I can make it and find out. Lokking forward, with your help learning about all these other products I see, and learning new things. Sorry for the typos- outo correct changed TAHINI to Tahiti, and this program won’t let me back up without erasing everything!
Years ago we had an Armenian deli that made these chicken. Pita sandwiches with a real garlicky sauce. Sadly. They went out of business. The garlic sauce was heavenly. But i ‘ve never been able to duplicate it. I don’t remember any think on it. Do you know what it might have been.
Hi, Natalie. It may have been Toum: a zippy sauce made with garlic, salt, lemon juice and olive oil. You can find Suzy’s recipe for it here, if you’d like to check it out!
I liked the flavor but the lime juice was too strong for me. I’ll try it with lemon juice next time.
This is soooo good. I used organic “Festival” tahini paste (Israel). I made it exactly as the recipe (with lime juice), except I used cilantro instead of parsley. I divided my recipe in half and added a little honey to half of it, because as a salad dressing, I like it a little sweeter. But for vege dipping, the recipe alone is perfect. Also, for mixing, I used an immersion blender right in my bowl, and it worked perfectly, without any cleanup except for rinsing off the blade. Thank you for such a fantastic, genuine tahini sauce recipe. Love it!
This is soooo good. I used organic “Festival” tahini paste (Israel). I made it exactly as the recipe (with lime juice), except I used cilantro instead of parsley (well, it’s still parsley!). I divided my recipe in half and added a little honey to half of it, because as a salad dressing, I like it a little sweeter. But for vege dipping, the recipe alone is perfect. Also, for mixing, I used an immersion blender right in my bowl, and it worked perfectly, without any cleanup except for rinsing off the blade. Thank you for such a fantastic, genuine tahini sauce recipe. I highly recommend it! 🙂
Thanks so much for sharing your thoughts and the awesome review, Tricia!
I have never been a big fan of tahini, but this is amazing. I loved it.
Just got back from Israel and already missing the wonderful food. When looking for recipes and found your site. oh my! Whatt a treasure trove.
So guut!
Best falafel recipe I’ve ever made. The instructions, technique, and flavors are great! Can’t wait to try more recipes! Made with tahini sauce and the tomato & cucumbers.
Thanks, Pamela!
Love your healthy recipes and videos. Thank you! Chicken shawarma, tahini and green goddess dressing is my go to now.
Susie—uou are the best.. cook, teacher, food enthusiast etc. I’m Armenian and love trying your twist on our similar recipes. Just made your chicken kofta with tahin sauce and layered homos as an appetizer. Both received huge raves! Thank you for your presentations! I tell all my friends—you’re the “best”!
Thank you so much for your kind words, Shirley!
This is going to be my go-to sauce for salads, vegetables and pita bread. Wow!!! So good!