Tahini Sauce Recipe – 3 Ingredients
This isn’t straight-up tahini — it’s a deliciously smooth sauce made from tahini, lemon juice, and garlic. It will be your new favorite!
You might wonder why I have a recipe on my site for tahini sauce when a drop of it could send my son, N, to the ER with an anaphylactic reaction because of the sesame seeds in tahini.
This could be explained in three ways:
- I’m a risk taker (except I’m SO not).
- I’m a terrible mom. (Nah. I’m okay. Usually.)
- We freaking love the stuff. <– *dingdingding!*
Okay. We love it and we’re verrrrry careful.
However. I probably won’t be making it often because a 1 and 1/2-year-old’s allergies combined with my crazy = a stressful event.
Update: We’ve learned more about the severity of N’s allergies and I NEVER make this anymore. I miss it but nothing is worse risking that precious life. Food allergies are serious business. Eat some tahini for me, please?
This tahini sauce has three ingredients (4 counting water). It’s so easy to make!
Don’t get this tahini sauce mixed up with plain tahini — which is paste made from sesame seeds. Tahini is similar to peanut butter but with sesame seeds instead of peanuts. It’s thicker than this sauce, which is made with tahini, garlic, lemon juice, and water.
This tahini sauce is perfect for dipping a variety of meat dishes such as shish tawook, beef kafta, chicken kofta, or chicken shawarma drumsticks. It’s also great for dipping vegetables in as well. I love it with homemade falafel.
How to Make Tahini Sauce in three easy steps:
- Gather ingredients – tahini, lemon juice, garlic, water.
- Blend together in a blender until smooth, scraping down sides if needed.
- Pour out and serve! That’s it!!!
Love homemade sauces?
Homemade is so much better! Easy, convenient, fresh, and economical, with no added preservatives or flavor enhancers. Try:
- 1/4 cup tahini paste
- 2 tablespoons fresh lemon juice
- 1 clove garlic, peeled and roughly chopped
- 6 tablespoons water
- In a small food processor or blender, blend all ingredients together until smooth.
- Store leftover sauce in fridge for up to 2 weeks in a jar or tightly covered container.
Nutrition Information:Yield: 8 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 46Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 3mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben is a tough critic when it comes to some of his Middle Eastern favorites but he LOVES this! Win for Rachel.
Changes I would make: None.
Difficulty: So easy!