Tahini Sauce
Why this recipe works
- Creamy texture: Whisking water into tahini gradually helps it turn pale, smooth and pourable rather than stiff or pasty.
- Balanced brightness: Lemon juice cuts through the richness of the sesame paste, while salt sharpens the savoury flavour.
- Fast to make: The sauce is no-cook and comes together in one bowl in about 10 minutes.
- Easy to adjust: More lemon makes it brighter, while extra water turns it from a thick dip into a thinner drizzle.
Get the most out of this recipe
Texture tips
- For a smoother sauce: Add the water slowly while whisking constantly; the tahini may seize at first, then loosen into a glossy sauce.
- For a thicker dip: Use less water and stop whisking once the sauce is creamy but still holds its shape on the whisk.
- For a drizzle: Whisk in a little more water until the sauce falls easily from the whisk and coats vegetables or salads lightly.
Ingredient notes
- Choose well-stirred tahini: Tahini can separate in the jar, so stir it thoroughly before measuring for the most even texture.
- Adjust the lemon: Start with less lemon juice, then add more to taste so the sauce stays bright without overwhelming the sesame flavour.
- Use good olive oil: Extra virgin olive oil adds a rounded, peppery finish; a milder olive oil gives a softer result.
Serving ideas
- Serve with falafel: Its creamy, lemony flavour is a natural match for crisp falafel and warm flatbreads.
- Use on grilled vegetables: Drizzle over charred aubergine, courgettes or peppers to add richness and acidity.
- Finish salads and bowls: Spoon over grain bowls, chopped salads or roasted chickpeas for a savoury sesame dressing.
Make-ahead tips
- Make ahead: Prepare the sauce in advance and keep it sealed in the fridge for up to 5 days.
- Loosen before serving: The sauce thickens when chilled; whisk in a little water until it returns to a pourable consistency.
Equipment you'll need
Ingredients
Instructions
- Add the tahini to a mixing bowl. Finely grate the garlic into the bowl, then squeeze in the lemon juice (start with about half, then add more to taste). Whisk until combined; it may look stiff at first.
- Whisk in the fine sea salt. Add the water a little at a time, whisking constantly, until the sauce turns pale, smooth, and pourable. If it thickens up, keep whisking and add a splash more water until it loosens.
- Whisk in the extra virgin olive oil until glossy. Taste and adjust with more lemon juice for brightness or a little more water for a thinner drizzle. Serve straight away as a dip, dressing, or sauce.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the smoothest texture, whisk vigorously while adding the water slowly; the sauce will emulsify and lighten in colour.
- If you want a thicker dip, use less water; for a salad dressing, add a little more water until it ribbons off the whisk.
- Food safety: if serving to vulnerable groups, use clean utensils and refrigerate promptly after making.
Substitutions
- Replace extra virgin olive oil with olive oil for a milder finish.
- Replace lemon with lime for a slightly sharper, more aromatic citrus note.
Storage
- Refrigerate up to 5 days
- Store in a sealed container in the fridge. The sauce will thicken when chilled; whisk in a little water to loosen before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Sesame
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