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.
I made this recipe and ended up doubling it since I had a lot of soaked chick peas. I omitted dill since I didn’t have it, and added turmeric.
OMG this is amazing. First time I made falafel too. I just air fried it. Served with garden tomatoes and your tahini dressing. So good!
I love this sauce so much! Found it here and I make this often, I crave it. Thank you for the simple but very tasty recipe.
You are very welcome, Christie! I’m so happy you enjoy this one!
Hi, I have been eating mostly a plant-based diet for the past 2 years to improve my health and I’m always looking for new recipes that are easy to make, not full of weird ingredients that are hard to find, and will appeal to my non vegan husband LOL. This Tahini sauce sounds like it fits the bill! I have 2 questions though: can I make it in a blender if I don’t have a food processor? Also, what do you think about using it as a healthy alternative to bottled salad dressings?
Hi, Debbie! Tahini sauce is always a great condiment to have on hand as a dipping sauce, and, yes, even as a salad dressing! You can totally use a blender to make it if you don’t have a food processor :). You may just have to stop more often every now and then to scrape the sides with spoon and make sure all the ingredients are well incorporated.
I wish I could have found your website before I spent money on the ebooks. Thank you for presenting these wonderful recipes.
Can this sauce be frozen for longer storage?
Hi, Judy! We haven’t tried freezing this particular recipe, but it could work. The only issue is that the texture may be affected… it can separate. If you give it a go, I’d love to hear how it worked out!
I make tahini with tahini paste, lemon juice, salt, lots of garlic and water (usually equivalent to the amount of paste). I blend it all with an immersion blender and divide it into 8 ounce freezer proof containers. I freeze this for up to 3 months, defrost as needed and add a dash of water or lemon juice, stir it up to soften before serving.
Followed the recipe exactly and it tastes weird, bitter. If I make this again, I would use a lot less lime juice.
Hi, Chris! I’m Summer and I work here at The Mediterranean Dish. The bitterness might be from your tahini. Tahini has a high fat content due to the oils in the sesame seeds and it can go rancid, similar to other nuts and seeds. This bitter taste is commonly found in lower value brands of tahini or if your tahini has been stored incorrectly or is old. Our preferred brand of tahini is Soom. It has a lovely nutty flavor. I hope you try making the sauce again. It really does go beautifully on so many things.
Can I use a high speed blender?
You sure can! Enjoy!
I did. It was delicious. Thank yo.
I lick the spatula like it’s cookie dough every time I make this.
Ha! We totally get it, Sarah! 🙂
My “sauce” stayed thick. Like a paste. Even after adding 3x the water listed in the recipe. Any ideas of what I did wrong. Or do I just keep adding water
Hi, Ann. You likely did nothing wrong. It could be the brand of the tahini paste you are using. The added citrus juice can also cause such thickening at first. I would just continue to add water and stir.
Huge hit- so amazing and fresh. Served w Med Dish’s Shawarma but it was also a very popular just as a dip for fresh veg and pitas. I found the amount of sauce to be too much- I had 18 people for a buffet and made 3 X recipe and it made about 2 1/2c. I had about half leftover. (I used a mortar and pestle but wouldn’t bother in future as I think a garlic press would have been far easier and same outcome.)
How do I purchase the sauce?
Hi, Teresa. We don’t sell the tahini sauce itself, but we do sell tahini (the main ingredient in this sauce recipe) you can click here to find it in our online shop.
So yummy! It was my first time making tahini but I tried some the other day at a Kebab Shop and yours was better! I did need to use 1/2 cup water. Thank you!!
Click on the word tahini in the recipe and it takes you to the tahini paste she sells by Soom.
So good just like moms. Since my mom passed I’ve been trying to recapture the wonderful tastes of her cooking. Bringing back many wonderful memories. Keep it up Susie you are spot-on with your recipes. Thank you. Basim.
What a wonderful way to keep her close in your heart, Basim!
Too sour IMHO.
I’m allergic to sesame seeds (& hazelnuts, & Almonds). What would be a good substitution for tahini in this recipe. I want to make the cauliflower shawarma. Thanks.
Hi, Lynn. The tahini is a major star in this recipe, so there really wouldn’t be a good substitute for it. Instead, I recommend topping your cauliflower shawarma with tzatziki sauce instead.
I cooked this as per the recipe and they came out perfect. I really thought they were too moist and would fall apart but they didn’t.
I used an ice cream scoop to make them all the same size . It made quick work of that step!
Can’t wait to start making some recipes!