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A wooden spoon lifts creamy tahini sauce from a speckled bowl, garnished with sesame seeds.
Maryam

Tahini Sauce

Creamy, nutty, and endlessly versatile - this 5-minute Middle Eastern staple transforms everything from roasted vegetables to grilled meats.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Mediterranean, Middle Eastern
Calories: 89
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 0.5 cup tahini well-stirred, room temperature
  • 0.25 cup cold water plus more as needed
  • 2 tbsp lemon juice freshly squeezed
  • 1 clove garlic finely grated or minced
  • 0.25 tsp cumin ground
  • 0.25 tsp fine sea salt
For Garnish
  • 1 tbsp fresh parsley chopped
  • 1 pinch sumac or paprika optional

Equipment

  • Medium Bowl
  • Whisk or fork
  • Measuring cups and spoons

Method
 

Make the Sauce
  1. In a medium bowl, whisk together the tahini, lemon juice, garlic, cumin, and salt. The mixture will seize up and become thick and pasty - this is normal and exactly what you want.
  2. Add the cold water one tablespoon at a time, whisking vigorously after each addition. The sauce will transform from thick and broken to smooth, creamy, and pourable. Stop when it reaches the consistency of heavy cream - you may need slightly more or less water depending on your tahini.
  3. Taste and adjust: add more lemon for brightness, salt for depth, or water if too thick. The sauce should be tangy, nutty, and loose enough to drizzle but thick enough to cling to food.
  4. Transfer to a serving bowl, drizzle with a little olive oil if desired, and sprinkle with chopped parsley and sumac. Serve immediately or refrigerate until ready to use.

Notes

Tahini brands vary wildly in texture - some are thick like peanut butter, others runnier. Start with less water and add gradually. The sauce thickens as it sits, so thin with a splash of water before serving leftovers. Keeps refrigerated for up to 5 days; the garlic flavor intensifies over time.