The BEST authentic tahini sauce recipe with garlic, lime juice and fresh parsley! Be sure to watch my video and grab my tips below. This rich, flavor-packed vegan sauce is popular throughout the Mediterranean and the Middle East, and it can elevate any meal from kabobs to falafel sandwiches and everything in between. Perfect served as part of mezze with some warm pita and fresh veggies too!
More Middle Eastern recipes to try: Baba Ghanoush; Mujadara (Lebanese Rice and Lentils); Fattoush Salad; Grilled Lamb Chops; Za’atar Chicken
It used to be such an obscure and exotic ingredient to most North American Cooks, but it seems tahini is everywhere now. This humble Middle Eastern staple has made a splash in the health-food market, trendy restaurants, and in home kitchens–adding nutrition, irresistible creaminess and depth to many dishes. And this tahini fanatic does not mind one little bit!
What is tahini? Where to Find It? ETC…
Before we get to today’s tahini sauce recipe, let’s address a few questions you may have:
– What is tahini? Tahini (pronounced te-hi-ni or ta-hi-na) is a staple of Middle Eastern and Mediterranean Cooking. Tahini is a super creamy, rich vegan paste made by finely grinding roasted sesame seeds until buttery smooth. I’ve heard some referring to tahini as a “nut butter” of sorts. It’s important to remember though that seeds–sesame, sunflower, poppy, and pumpkin–come from plant families that are not closely related to nut-producing trees.
– What does tahini taste like? Good tahini should be rich and luxurious and should taste mildly nutty and savory. Bad tahini paste, on the other hand, could taste bitter and chalky.
– Where to find tahini paste? I often get questions about where to buy tahini and which brands to use. You can find tahini paste at some specialty Mediterranean and Middle Eastern stores, but why go there when you can purchase it directly from us! We found the best tahini out there and decided to carry it in our store to make it easier for you to purchase. For a full guide to this incredible Mediterranean ingredient, check out our What Is Tahini article.
– How to Use tahini paste? Tahini is used in many things from the ever-popular classic hummus (a must-try!) to sweet desserts like these tahini brownies–quite possibly the best brownies I have ever tasted.
But today, we tackle a super important use of tahini: Tahini Sauce, known at my house as awesome sauce!
BEST Tahini Sauce!
Tahini sauce is popular throughout the Mediterranean and the Middle East. This simple, tangy, and flavor-packed sauce is made by blending rich, nutty tahini paste with citrus (lemon juice or lime juice), fresh garlic, and a little bit of water to aid the consistency.
If you like your tahini sauce spicy, add a pinch of cayenne or a little mild aleppo pepper.
In this recipe, I add a large handful of fresh chopped parsley to make a popular Egyptian version of tahini sauce we call tahini bqaudoonis or tahini with parsley. Fresh mint or dill can be used in place of parsley, if you like.
You can make this easy tahini sauce ahead of time and save it in the fridge for 2 to 3 days or so.
Step-By-Step for this Tahini Sauce Recipe
-Place crushed or minced garlic (with salt), tahini paste, and lime juice (or lemon juice to the bowl of a food processor. Blend.
– Tahini sauce will first get thick as it emulsifies. Add a little bit of water at a time and blend again until you reach the desired consistency similar to salad dressing. Taste and adjust salt.
– Transfer to a serving bowl and stir in fresh parsley. Serve with warm pita and a side of veggies (more ideas below!)
How to Serve Tahini Sauce?
There are so many ways to enjoy tahini sauce. I use it more often than I can count as part of a big mezze table; to jazz up sandwiches like falafel pitas or chicken shawarama; or to drizzle on top of grilled kabobs, roasted fish, or roasted cauliflower. I also serve it just with a few fresh veggies and some warm pita bread. The possibilities are endless!
Watch the Video for How To Make Tahini Sauce
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Tahini Sauce Recipe (How to Make Tahini)
- Total Time: 10 minutes
- Yield: 12 tbsp (serves 5) 1x
Description
BEST tahini sauce recipe with lime juice, fresh garlic and parsley! Serve it as part of your mezze table, or use it to jazz up sandwiches like falafel pitas or chicken shawarma; or to drizzle on things like roasted cauliflower. The possibilities are endless!
Ingredients
- 1–2 garlic cloves
- 1/2 tsp salt
- 3/4 cup tahini paste
- 1/2 cup freshly squeezed lime juice (or lemon juice, if you prefer)
- 1/4 cup cold water, more if needed
- 1 cup fresh chopped parsley leaves, stems removed first (optional)
Instructions
- Using a mortar and pestle, crush the garlic cloves with the salt into a paste (or mince the garlic and season with salt.)
- 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 a little bit of water and blend again until you reach the desired consistency.
- Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
Notes
- Cook’s Tip: 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.
- Cook’s Tip: Double this recipe if you’re serving a large number of people, it will be consumed fast!
- Make Ahead Tip: You can make this tahini sauce ahead of time, refrigerate in a tight-lid container for 2 to 3 days.
- Prep Time: 10 mins
- Category: Dips and Appetizers
- Method: Mix
- Cuisine: Middle Eastern
*This post first appeared on The Mediterranean Dish in 2016. It has been recently updated with new information and media for readers’ benefit. Enjoy!
Iām trying. Will let you know. Thank you for help. Video very good and helpful.
Enjoy watching you whip up delish recipes
Tahini is completely new to me but now that I am trying a low FODMAPS menu plan, tahini seems to be a frequent ingredient instead of using garlic and onions in vegetables. Your recipes really do get my attention and I just bought jar of tahini today and look forward to trying your dressings and following other recipes that call for a spoonful of this sauce at the last minute on steamed vegetable. Obviously, I won’t be using the fresh garlic, but I can’t wait to start cooking.
The directions were easy to follow and it tastes good. I added some smoked paprika and more lemon juice.
I am totally unfamiliar with Middle Eastern cooking. We have a ‘Penny Mart’ store near us, that carries rows of Eastern Mediterranean foods. I just saw Tahiti Sauce the other day and wondered what it was. Now, I can make it and find out. Lokking forward, with your help learning about all these other products I see, and learning new things. Sorry for the typos- outo correct changed TAHINI to Tahiti, and this program won’t let me back up without erasing everything!
Years ago we had an Armenian deli that made these chicken. Pita sandwiches with a real garlicky sauce. Sadly. They went out of business. The garlic sauce was heavenly. But i ‘ve never been able to duplicate it. I don’t remember any think on it. Do you know what it might have been.
Hi, Natalie. It may have been Toum: a zippy sauce made with garlic, salt, lemon juice and olive oil. You can find Suzy’s recipe for it here, if you’d like to check it out!
I liked the flavor but the lime juice was too strong for me. I’ll try it with lemon juice next time.
This is soooo good. I used organic “Festival” tahini paste (Israel). I made it exactly as the recipe (with lime juice), except I used cilantro instead of parsley. I divided my recipe in half and added a little honey to half of it, because as a salad dressing, I like it a little sweeter. But for vege dipping, the recipe alone is perfect. Also, for mixing, I used an immersion blender right in my bowl, and it worked perfectly, without any cleanup except for rinsing off the blade. Thank you for such a fantastic, genuine tahini sauce recipe. Love it!
This is soooo good. I used organic “Festival” tahini paste (Israel). I made it exactly as the recipe (with lime juice), except I used cilantro instead of parsley (well, it’s still parsley!). I divided my recipe in half and added a little honey to half of it, because as a salad dressing, I like it a little sweeter. But for vege dipping, the recipe alone is perfect. Also, for mixing, I used an immersion blender right in my bowl, and it worked perfectly, without any cleanup except for rinsing off the blade. Thank you for such a fantastic, genuine tahini sauce recipe. I highly recommend it! š
Thanks so much for sharing your thoughts and the awesome review, Tricia!
I have never been a big fan of tahini, but this is amazing. I loved it.
Just got back from Israel and already missing the wonderful food. When looking for recipes and found your site. oh my! Whatt a treasure trove.
So guut!
Best falafel recipe I’ve ever made. The instructions, technique, and flavors are great! Can’t wait to try more recipes! Made with tahini sauce and the tomato & cucumbers.
Thanks, Pamela!
Love your healthy recipes and videos. Thank you! Chicken shawarma, tahini and green goddess dressing is my go to now.
Susieāuou are the best.. cook, teacher, food enthusiast etc. Iām Armenian and love trying your twist on our similar recipes. Just made your chicken kofta with tahin sauce and layered homos as an appetizer. Both received huge raves! Thank you for your presentations! I tell all my friendsāyouāre the ābestā!
Thank you so much for your kind words, Shirley!
This is going to be my go-to sauce for salads, vegetables and pita bread. Wow!!! So good!