Tahini Sauce
Tahini Sauce is a must-have staple for all your Middle Eastern dishes, and this version is creamy, garlicky, and so easy to whip up. It adds that perfect nutty, tangy flavor to any dish.
I made this as a go-to condiment for all the Middle Eastern dishes on my blog, like my juicy Oven Roasted Chicken Shawarma or Air Fryer Chicken Shawarma. You know that garlicky, creamy sauce they drizzle on everything at your local takeaway joint? This is it. But homemade. And better!
This tahini sauce is not just for shawarma though. Spoon it over roasted vegetables, drizzle it on grain bowls, dunk falafels in it, or turn a basic salad into something you’d actually want to eat. I make a batch and keep it in the fridge to throw on just about everything.
Ingredients and Notes
*Scroll down for the recipe card with a full ingredient list and measurements.
What is Tahini Paste?
Tahini is a creamy paste made from ground sesame seeds, and it’s the main ingredient in this sauce. Think of it like peanut butter, but with sesame seeds instead of peanuts – nutty, earthy, and slightly bitter on its own. You’ll find it in classics like hummus, baba ganoush, and of course, tahini sauce. Good quality tahini should be smooth, pourable, and not overly bitter, making it perfect for creamy dressings, dips, and sauces.
It’s also normal for tahini to separate, with oil rising to the top. Just give it a good stir before using and it’ll come right back together. Use good quality, fresh tahini. If it has a thick, hard-to-mix residue at the bottom, it’s probably past its prime.
- Lemon juice – Fresh is best for brightness.
- Garlic – Either the fresh minced garlic or garlic powder works. If you want your tahini super smooth, use garlic powder.
How to Make Tahini Sauce
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
- In a bowl, add the tahini, lemon juice, garlic, and salt.
- Start whisking. It might seize up and look grainy or thick at first. Totally normal.
- Gradually add water, a little at a time, whisking until it turns into a smooth, pourable sauce.
- Taste and adjust salt or lemon juice as needed.
Recipe Tips
- Don’t freak out when it seizes. Just keep whisking and slowly add water – it magically transforms into a silky sauce.
- Use fresh tahini. Old tahini is bitter and clumpy and will not give you that dreamy smooth texture.
- Too thin? Add a bit more tahini paste and whisk it in to thicken.
- Thickened in the fridge? It does that. Just add a splash of water and give it a quick whisk to loosen it up.
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Serving Suggestions
- Drizzle on Chicken Shawarma or grilled meats.
- Pour over salads or grain bowls.
- Use as a dip for falafel, pita chips, or veggies.
- Great in wraps or as a sandwich spread!
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Recipe
Your Go-To Creamy Tahini Sauce
Equipment
- Whisk
Ingredients
- ½ cup tahini sesame seed paste
- 2 tbsp lemon juice
- 1 garlic clove grated or ½ tsp garlic powder
- ½ tsp salt
- ¾ cup water
Instructions
- Combine: In a medium bowl, add the tahini, lemon juice, minced garlic (or garlic powder), half the water and salt.
- Whisk: Start whisking everything together. Don’t worry if the mixture seizes up and looks lumpy or grainy at this stage – that’s exactly what happens.
- Add water gradually: Pour in the water a few tablespoons at a time, whisking after each addition. The sauce will loosen up, turning creamy and smooth as you go. Stop when it reaches your preferred consistency – thick and spreadable, or thinner for drizzling.
- Taste and adjust: Try a spoonful and add more lemon juice for tang or more salt if it needs seasoning.
- Serve or store: Use immediately, or transfer to a jar and keep refrigerated for up to a week. Stir in a little water to loosen it before serving if needed.
Save This Recipe!
We’ll email this post to you, so you can come back to it later!