3-Ingredient Tahini Sauce For Everything

I needed a sauce for a lentil loaf, and this simple tahini sauce recipe was the perfect complement!
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I made it again but added lemon juice and dates added all to the blender. Yum sweets salty, sour.

Tasted great but I used less water and juice of half a lemon my kids loved dipping vegetables in it

Loved reading your tips🧄🥣 and enjoyed your style😉
Thankyou

I was amazed that something so simple & effortless could be so delicious & versatile. I added 1/4 tsp smoked paprika. I also used a mini blender rather than whisk. I’m not sure how much water I added. Just kept adding until it reached the consistency I wanted. It was great with even plain old crudites. Truly an Awesome Sauce!

Thank you for your amazingly easy and ohhh so tasty Tahini Sauce recipe. I added it to the top of my stuffed baked potato .. delicious… so much so my husband asked me if I could make it again a couple days later.. A real keeper..

Tahini is wonderful. But just a correction, Israel didn’t exist when tahini was invented.
It’s a Palestinian sauce.
I make mine with tahini, vinegar, lemon juice,salt and water.

I made this, but added a lemon and more water to boost the flavor and thin out the dressing. It was great! Let it sit for five minutes for the flavors to come together and then taste again and adjust seasonings as needed.

my mom loved it but my bro didnt

looks good

I really liked this recipe; I added some smoked paprika and a bit of hot sauce and it gave it that extra kick I was craving!

This was so good and easy to make!!! Love that it is oil free and just as delicious. Thank you Minimalist Baker…you are dope!

This tahini sauce will definitely become a staple my home.

So easy to make and so delicious! I used it on the Garlic Herb Flatbread with Easy Vegan Falafels!

Super yummy and easy! I put it on the moroccan carrots and some broiled tofu!

I only had a little less than 1/4 cup tahini left in my pantry, so i made this using that, a little more than 1/4 cup water, apple cider vinegar to taste and salt and pepper. I also used one small clove of garlic and blended it in an individual smoothie blender. Worked great! Yummy on top of cooked veggies. I like to make chickpea pasta and bulk it up with whatever veggies I have on hand, and put this dressing on top!

This recipe is an excellent place to start. But if you’re like me and tahini tastes gross to you in its natural state, then you’re going to need to add more to this sauce to make it palatable. Others in the comments have suggested adding more garlic, lemon juice, or apple cider vinegar – the addition of which greatly improved this sauce for me.

My tahini was separated to start so I treated it like honey that has sugared and put the jar in a warm pan of water for 5 minutes then re-homogenized it. Modified slightly 1/2 the garlic and added the juice and zest from a half a lemon. Soooooooo amazing. Thanks for the recipe and to your readers: thanks for the comments and tips. Made this 5 minute recipe a success!

Hi Dana, thank you for making this recipe available and also your “4-Ingredient Garlic Dill Hummus” and “Easy Vegan Falafel” recipes, all of which I made earlier today. I landed on your website searching specifically for a canned pea falafel recipe in a pinch, having not soaked chickpeas ahead and the kids really wanting falafel. I have to say it worked out just great.

I actually made this tahini sauce recipe twice. The first time, I missed the part about adding the water slowly and not only did it paste up as some mention in the comments, it complete broke, with a lump of tan play-doh stuck to my whisk and all the oil separated out into a puddle around it.

The second time I added the water slowly while whisking as you instruct and while it pasted up a bit, the oil didn’t completely fall out and further whisking/water got a nice, smooth consistency.

As for that lump of tan play-doh? I stuck it up against the side of the bowl and let the bowl sit, tilted at an angle for 10 minutes or so to let all the oil drain away, then used it as a spread on crackers. Its consistency was about like cold peanut butter but it would spread. It was great. :-)

The garlic dill hummus was also very good. But you should try mixing equal amounts of it with your tahini sauce – we ended up doing this to make yet a third sauce that all but one of us liked better than either of the other two alone.

Thanks again.

Super delicious! I try to eat a 5 oz. salad with beans for at least one meal a day, and needed ideas for a good WFPB dressing to add to them to keep things fresh. This fit the bill! It’s great with kale and chickpea salads as well as with “Buddha bowls,” which usually contain greens, beans, quinoa, and other veggies.

(I added a few squeezes of lemon juice to this recipe, and, as other people have stated, I also added more water than it called for.)

This was super easy and quick to make. I added a little apple cider vinegar to give it some extra tang – it needed a little acid IMO – and it was a great dressing for salad (with harrisa-baked chickpeas). Will be making this for salads a lot this summer!

Was very easy and quick to make and it was delicious

Super delicious and simple recipe! We used this for Falafel wraps and it was a hit.

Yum. Although I ended up doubling the water, garlic, and salt and adding a bit of lemon juice. Had it over a riced cauliflower bowl with corn and kale – delicious! Thanks!

So simple, so delicious! I add a tad of maple syrup to mine for some extra flavoring. I add the sauce to so many dishes, love your recipes. Thank you!

Perfect recipe for roasted veggies!! Love it.

So yummy and super simple! New staple! ?

I used to make a miso version of this however I no longer eat soy products. So this recipe was a great reference.

I definitely used more than 1/4c of water. As others have mentioned… it got thicker and pastey at first. But keep on whisking and adding way more water. It will get to a nice creamy texture.

I also added juice of about 1/2 of a Meyers lemon, to taste. I can also see adding a pinch of cumin. Used it over a veggie rice bowl. Delicious and satisfying!

FYI: I used Trader Joe’s organic tahini. It was really separated in jar and pretty much unstirrable (it was in my pantry long time). I remedied that by warming in microwave on very low power – one minute at a time. Initially just stabbing thick stuff at bottom and then eventually stirring it all together.

This was a perfect dressing! My favourite is when you don’t have to look up a recipe! I’ll remember this one! Served it over an greens salad with strawberries, apples and avocado. Delicious!

tahini and dijon mustard for me (add water).. i’m a big fan

this is awesome recipe thanks for sharing <3

I just made your tahini sauce and added lemon. It was excellent! I poured it over a Mediterranean salad bowl!

I added a little lemon juice and thought it was great!

I made this several times and forgot to post. All I can say is that I have fallen in love with this on my kale and regular salads. I had to add a lil more water and sea salt but other than that, it’s delicious!!!! :)

Absolutely love it!! I always have a batch in the fridge nowadays (in fact, one at work and one at home)! Yes, it sometimes needs more water than is stated in this recipe but it also depends on how solid/liquid the tahini is. I always find it difficult to stir it properly in the jar without making a mess, so generally the contents at the bottom of the jar are just a lot more dense and therefore the closer I get to emptying the jar of tahini, the more water I need to make the sauce. If that makes sense….

I just made this and want to say that if you plan to use it for a salad dressing, you will need to add way more water. I also added a squirt of lime juice. This was nearly a paste when I followed the recipe.

For the dressing, I added the juice of 2 lemons and only 1 tbsp maple syrup. It was delicious!

EUREKA!! I just wanted to follow-up and let you know that I made it work! I bought an entirely new brand of tahini (365 organic) because I couldn’t find any at Trader Joes. The same thing happened as I added the water – after 1/4 cup warm water it was a mushy mess. But, I kept adding more and more water and finally it got to the right consistency! I probably had to add 1/2 cup or maybe more but it worked! I think I was stumped before because I didn’t realize I would have to add a LOT more water than what the recipe originally called for. Thank you!