Tahini Sauce

A square image showing the base of a blue and white patterned Moroccan tagine is sitting in the middle of the image on a grey background. Tahini sauce sprinkled with fresh chopped parsley is in the centre of the tahini. Above the tagine on the table and to the left are two dusty pink flower. To the right is the lid of the tagine, which is also blue and white patterned. To the bottom right of the image is a small bowl with plain crackers. A hand with blue nail polish is dipping a cracker into the tahini.

This tahini sauce (tahina) is perfect with roast veg, meats, to drizzle on salads or to use as a dip. Recipe video is above!

Course: Dips, Sauces

Cuisine: Middle Eastern

Keyword: Easy, Quick

Prep Time: 10

Total Time: 10

Servings: people

Calories: 145kcal

Author: Gabby Campbell

Ingredients

1 cup hulled tahini
½ cup lemon juice
½ cup water
1 small garlic clove, crushed (about 1/2 - 1 tsp)
½ tsp salt
Fresh parsley (chopped, to garnish)

Instructions

Mix together the crushed garlic and salt then set aside briefly.
Add the tahini, half the lemon juice and half the water into a large bowl. Mix with a spoon until it thickens.
Stir in the garlic and salt mix then add the remaining lemon juice and water and mix well to combine everything.
Drizzle straight over a meal or if you’d like to thicken it slightly, pop it in the fridge overnight.

Notes

Store in the fridge, where it will keep for many months (and beyond!).

This sauce does thicken up in the fridge. If you find it too thick when you next want to use it, just take out what you need and add a little water to it. Stir to combine and it will be back at a pourable consistency. Remember though - just add a little water at a time or it will become too runny.

Nutrition