What Is Tahini Sauce?
Tahini sauce is a creamy Mediterranean or Middle Eastern sauce made from ground sesame seeds and common pantry staples. The flavor is somewhat similar to hummus. Tahini paste by itself is like a nut butter in texture, but tahini sauce is thinner and used for drizzling over vegetables, salads, meats, and more.
Ingredients & Substitutions
Here I explain the best ingredients for homemade tahini sauce, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Tahini Paste – Sometimes just labeled tahini for short, this is simply sesame seeds that have been ground to make a seed butter, similar to how almonds are ground to make almond butter. It’s the key ingredient in tahini sauce (and also the key ingredient in hummus).
Garlic – Fresh garlic cloves give this sauce the best flavor, but you could use 1 teaspoon jarred garlic instead. 1/4 teaspoon of garlic powder would also work in a pinch, but is less ideal. Extra Virgin Olive Oil – You can also try sesame oil, or a neutral oil like avocado oil. Water – Thins out the sauce. Lemon Juice – Adds a tangy flavor. Fresh lemon juice tastes best, but I sometimes use bottled lemon juice for convenience. You can also use lime juice for a different flavor. Spices – A combination of ground cumin, smoked paprika, sea salt, and black pepper.
How To Make Tahini Sauce
This section shows how to make basic tahini sauce, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. I usually buy tahini (this is my favorite brand), but you can also make your own from sesame seeds. Simply blend (raw or toasted) sesame seeds in a food processor for about 5 minutes, until a smooth sesame seed butter (tahini) forms. If it’s too thick, you can add a little sesame oil.
Tahini Sauce Recipe Variations
This is a basic lemon garlic tahini sauce recipe, but you can also customize it with different flavors. Try these variations: Leave it thicker if you plan on using it as a dip, and add water to thin it out if you are going to use it as a dressing or sauce.
Spicy – For a spicy tahini sauce, add a tablespoon of sriracha or a pinch of crushed red pepper flakes. Herby – Make a green tahini sauce by adding 1/2 cup of fresh herbs! Try fresh parsley, cilantro, basil, dill, chives, mint, or a combination. Sweet – Add a tablespoon of maple syrup or honey for a hint of sweetness. You can also use zero sugar maple syrup or zero sugar honey for this! Yogurt – Stir in 1/2 cup of plain Greek yogurt. Any of the fresh herbs above would also work nicely in tahini yogurt sauce.
Storage Instructions
Store: Keep in a jar in the fridge for up to 1 week. If it gets too thick, bring to room temperature first, and if it’s still thick, whisk or blend in some water to thin it out again. Freeze: Transfer to an airtight container or freezer bag, and freeze for up to 3 months. I love freezing in this silicone tray for perfect portions!
Ways To Use Tahini Sauce
This tahini sauce recipe goes with all kinds of Mediterranean and Middle Eastern dishes, but it also works well on simple, neutral foods. Here are a few ideas:
Salads – This sauce doubles as a tahini dressing! Swap out the dressing in a Mediterranean chickpea salad, classic Greek salad, Mediterranean quinoa salad, or a simple cucumber tomato salad. Raw Veggies – Use it as a dip for cucumbers, cherry tomatoes, carrots, or bell peppers. Cooked Veggies – Drizzle it over roasted asparagus (pictured above), sweet and smoky shishito peppers, tender roasted cauliflower, or my personal favorite, sauteed eggplant recipes. Falafel – One of the most popular uses for tahini sauce! Bowls – Make a bowl with rice or cauliflower rice, your protein of choice, and veggies, then drizzle the sauce over it. I even like it on burger bowls! Noodles – The original reason I made this sauce was to serve over cucumber noodles, but it would be just as delicious on regular pasta if it fits your lifestyle, spaghetti squash, or zoodles. Meats – Pair it with lamb kofta kebab, use it instead of tzatziki sauce for gyros (with or without pita bread), or serve over grilled foods (I love it with Mediterranean chicken kabobs).
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