Easy Homemade Tahini Sauce

This 10-minute tahini sauce is so flavorful and easy to make. Simply mix a few ingredients in a bowl and serve!

Course Appetizer

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings servings

Calories 106kcal

½ cup tahini see notes below
1 teaspoon fresh garlic minced
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
1 tablespoon olive oil extra-virgin
2 tablespoons lemon juice freshly squeezed
6 tablespoons water more if needed
2 tablespoons parsley finely chopped, optional

Place the tahini, garlic, salt, olive oil, lemon juice, and water in a medium bowl. Whisk with a hand whisk until smooth.
If the sauce is too thick, add 1-2 tablespoons of water. It should be smooth and creamy. If using, mix in the parsley with a rubber spatula.
Serve immediately, or cover and refrigerate until ready to serve. Stir again before serving, and add more water if the sauce has thickened in the fridge. Add a tablespoon at a time until it reaches your desired consistency.

Tahini is sometimes sold as "sesame butter" or "sesame paste." The only ingredient should be ground sesame seeds. This is a brand I often use. I also like the Whole Foods store brand. It contains salt, so when I use it, I add just ¼ teaspoon of salt instead of ½ teaspoon. If in doubt, start with less salt. You can taste the sauce when it's ready and decide if you want to add more salt.
Traditionally, tahini sauce is served as a topping for meat, falafel, or cooked vegetables. It's also delicious with crackers, on top of hard-boiled eggs, or as a salad dressing. You can make it as thin or as thick as you like, depending on how much water you add. A thick sauce is perfect as a dip for vegetables or crackers. A thin one can serve as a salad dressing.
You can keep the leftovers in an airtight container in the fridge for up to a week. Stir the sauce again before serving it. If it has thickened too much while refrigerated, stir in a bit of water. I don't recommend freezing this sauce.