Tahini Sauce Recipe
Tahini Sauce goes well with falafel, shawarma, salad and more.
Prep Time10 mins
Total Time10 mins
Course: Appetizers
Cuisine: Assyrian, Greek, Middle Eastern
Servings: 1 16 oz. jar
Calories: 204kcal
- ⅔ cups tahini paste
- ½ cup warm water
- ⅓ cup lemon juice
- 2 T. olive oil
- 2 T. sesame oil
- 3 cloves garlic
- ¾ tsp. salt
- ¼ tsp. cayenne pepper (optional)
- 2 T. chopped Italian parsley (optional)
Start by adding tahini paste, water, and lemon juice to a jar. Whisk to combine.
Whisk in both oils, garlic, salt, and cayenne pepper (if using). Taste and adjust, as necessary.
To thin the sauce, increase the amount of water to get the consistency you prefer.
Refrigerate until ready to use.
- Stirring in a few tablespoons of freshly chopped parsley is a great way to compliment Tahini Sauce.
- I also like to substitute half of the olive oil with sesame seed oil. This really enhances the sesame seed flavor, which I absolutely love!
- Tahini Sauce needs to be refrigerated and used within a week or so.
Calories: 204kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 219mg | Fiber: 0g | Sugar: 0g