Make this quick tahini sauce for kofta, falafel, or roasted veggies. It’s smooth, tangy, and ready in minutes with big Mediterranean flavor. The best ever!
Looking for the perfect creamy sauce to pair with your favorite spicy dishes? This homemade Tahini Sauce is your new go-to. It’s not a spicy sauce, but its creamy, tangy, garlicky bite makes it is perfect for balancing boldly spiced foods.
You can whip it together in minutes with just a handful of ingredients and it instantly adds richness to any meal. Once you make it, you’ll want to keep a jar in the fridge on repeat for awesome Mediterranean or Middle Eastern flavors.
Let's make it! It's a must for people like me who love spicy foods!
Best Uses for Tahini Sauce
Tahini sauce is super versatile and brings bold, nutty, citrusy flavor to so many dishes. Here are some of my favorite ways to use it:
- Drizzled over Grilled Meats. Adds creaminess to dishes like kebabs or kofta.
- With Falafel or Shawarma. A classic pairing that always hits the spot. Try it with my Chicken Shawarma recipe.
- Pita or Veggie Dip. Great for parties! It's cool, creamy, and addictive.
- Killer Salad Dressing. This sauce makes a killer dressing for salads or grain bowls. Just thin it a bit.
- Roasted Veggies. Spoon it over roasted cauliflower, carrots, eggplant, or asparagus. It's pure magic.
- Sandwich/Wrap/Pita Spread. Level-up your lunch game anytime.
- Paired with Spicy Sauces. It beautifully balances the heat - try it with harissa, chili oil, or my homemade chili crisp for serious BOOM factor.
Tahini Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Tahini. Key ingredient! Ground sesame seed paste. Use a good high-quality brand.
- Fresh Lemon Juice.
- Fresh Garlic Cloves.
- Cold Water. For thinning and consistency.
- Salt. To taste.
- Ground Cumin. Optional, for a subtle earthy flavor.
- Extra Virgin Olive Oil. Optional, for a richer flavor. I love it.
How to Make Tahini Sauce - Step by Step
Whisk the Base. In a medium mixing bowl, combine the tahini, lemon juice, garlic, cumin (if using), and salt. Whisk it well. The mixture will likely seize up, becoming thick and grainy, but don’t worry, that’s totally normal. It just needs water to loosen up.
You can also use a food processor or blender.
Thin the Sauce. Slowly add cold water, 1 tablespoon at a time, whisking vigorously after each addition - or blend or pulse with a blender or food processor. The sauce will start to loosen, then suddenly turn smooth and creamy. This is the sweet spot. Keep adding water until you reach the consistency you prefer:
- Thicker for a dip
- Thinner for drizzling or dressing
Taste and Adjust. Give it a taste. If it needs more brightness, add a little extra lemon juice. If it needs more punch, add a pinch more salt. Stir in the optional olive oil to add a silky texture and richer flavor. I love it so much more with olive oil.
Serve or Store. Once your tahini sauce is smooth to your liking, it’s ready to use. Garnish with a sprinkle of fresh parsley if you like, and enjoy it as a dip, drizzle, or spread alongside your favorite bold and spicy dishes.
Mike's Recipe Tips & Notes
- Control the Consistency. Cold water helps loosen thick tahini without breaking the sauce. Go slow, as you can always add more, but you can't take it back out.
- Flavor Variations. Swap lemon for lime juice for a slightly different tang. Add crushed sesame seeds or a drizzle of chili oil for flair.
- Spice it Up. Add a pinch of cayenne, Aleppo pepper, or smoked paprika for a bold twist. A little grated chili or harissa brings heat!
Storage
Store tahini sauce in an airtight container in the fridge for up to 1 week. It may thicken as it sits. Just stir in a bit of cold water or lemon juice to loosen it up before serving.
Can I Freeze Tahini Sauce? You can freeze tahini sauce, though the texture may change slightly. Freeze in small portions (ice cube trays work great), then transfer to a sealed container or freezer bag. Thaw in the refrigerator and whisk well before using. Best used within 2 months.
Pro Tip: If freezing, skip the fresh garlic until you're ready to serve for the best flavor and texture.
That's it, my friends. I hope you enjoy this easy tahini sauce recipe. I'd love to hear how you're using yours.
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Want More Sauce Recipes?
- This Halal White Sauce recipe is great for topping chicken, shawarma, gyros, and rice.
- My creamy Remoulade Sauce recipe is great for shrimp po boys, fried oysters, crab cakes, or as a dipper.
- This Raita recipe is an Indian condiment served as a side and relished for its cooling effect when eating spicy foods.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Tahini Sauce Recipe
Ingredients
- 1/2 cup tahini sesame seed paste
- 3-4 tablespoons fresh lemon juice about 1 large lemon
- 1-2 cloves garlic finely minced or grated
- 1/4 to 1/3 cup cold water more as needed for consistency
- 1/4 teaspoon ground cumin optional, for a subtle earthy flavor
- 1/4 teaspoon salt or to taste
- 2 tablespoons extra virgin olive oil optional, for richness
- Fresh chopped parsley for garnish
Instructions
- In a medium bowl, whisk together the tahini, lemon juice, garlic, cumin (if using), and salt. The mixture will seize up and thicken - this is normal.
- Slowly whisk in the cold water, a tablespoon at a time, until the sauce becomes smooth and creamy. Adjust water for desired thickness - thicker for dipping, thinner for drizzling.
- Tast and adjust for lemon juice and salt. Stir in olive oil if using for extra smoothness.
- Use immediately or refrigerate for up to a week. Stir well before serving with a bit of fresh chopped parsley, if desired.
Notes
Nutrition Information
Thomas Nelligan says
Hello, Mike.
Have you ever used lime, instead of lemon? If not, do you think it would work well? I'm guessing it would - maybe not as bright - thoughts?
Mike Hultquist says
Hi, Thomas. Yes, lime is great for this. I do mention lime in the post as an option. Enjoy!!