Gingery Lemon Tahini Sauce

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Lemon half, sliced ginger, maple syrup, and tahini beside a bowl of our Gingery Lemon Tahini Sauce recipe

Sauces are one of our favorite versatile ways to add MEGA flavor to just about any meal.

Inspired by one of our favorite meals at Prasad (a dreamy Portland, OR cafe), this 5-ingredient, 5-minute, 1-bowl tahini sauce does exactly that!

Maple syrup, tahini, lemon, salt, and ginger for making our easy Lemon Tahini Sauce recipe

What is Tahini?

Tahini is made by grinding sesame seeds into a smooth paste. Sometimes the sesame seeds are hulled, sometimes they’re left unhulled; sometimes roasted, sometimes raw.

Origin of Tahini

Tahini is an Arabic name for ground sesame seeds. However, its origins are thought to have been in Persia, where it was called “ardeh.” Tahini later found its way to other countries and was held as a delicacy as sesame seeds were rather expensive to procure. In some cultures, tahini was even used as currency. (source)

How to Make Tahini Dressing

To prepare, whisk together tahini, lemon juice, maple syrup, salt, and fresh grated ginger (fresh ginger is key for best flavor!). Then thin with a little water until a pourable sauce is achieved. That’s it!

Using a spoon to stir our Lemon Ginger Tahini Dressing

We hope you LOVE this sauce! It’s:

& SO delicious!

This sauce would be delicious on salads, bowls, and sandwiches, for dipping vegetables in, and so much more!

Love Tahini? Try Our:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Lemon zest and a swirl of maple syrup in a bowl of our Gingery Lemon Tahini Sauce

Gingery Lemon Tahini Sauce

A perfectly balanced and gingery tahini sauce PERFECT for salads, dipping, bowl meals, and more. Just 1 bowl, 5 minutes, and 5 ingredients required!
Author Minimalist Baker
Spoon resting in a bowl of our Lemony Ginger Tahini Sauce
4.97 from 29 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 (2-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? 1 Week


  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 Tbsp maple syrup or agave nectar (or honey if not vegan)
  • 1/2 tsp sea salt
  • 4 tsp freshly grated ginger (you can try subbing dried, but we haven’t tested it)
  • Water (to thin into pourable sauce)


  • To a medium mixing bowl, add tahini, lemon juice, maple syrup, sea salt, and ginger. Whisk or stir to combine. Then add water a little at a time until a pourable sauce is achieved.
  • Taste and adjust flavor as needed, adding more lemon for acidity, maple syrup for sweetness, ginger for stronger ginger flavor, or salt to taste.
  • Perfect for salads and bowl meals! Store leftovers covered in the refrigerator up to 1 week. Not freezer friendly.



*Recipe makes ~3/4 cup (180 ml) sauce.
*Nutrition information is a rough estimate calculated with maple syrup.

Nutrition (1 of 6 servings)

Serving: 1 two-Tbsp servings Calories: 127 Carbohydrates: 5.89 g Protein: 3.5 g Fat: 11 g Saturated Fat: 1.6 g Polyunsaturated Fat: 4.34 g Monounsaturated Fat: 4.54 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 204 mg Potassium: 101 mg Fiber: 2.1 g Sugar: 2.5 g Vitamin A: 11.8 IU Vitamin C: 5.46 mg Calcium: 15.32 mg Iron: 1.11 mg

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Reader Interactions

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My Rating:

  1. Kat says

    As usual your recipe is AMAZING! I did sub the ginger for garlic as my kids are more into garlic. I also put this in my mini food processor…so quick and easy. I have made this for my roasted vegetables but I could eat this right out of the bowl! LOVE!

  2. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Thanks for educating us. Our intention is never to spread misinformation or erase cultural heritage. The information we found was from the source linked in that section. We’ll give it another look and adjust.

  3. Kira says

    This is delicious! I’ve only ever made it with ground ginger, but it’s great even with that substitution. A very versatile sauce!

  4. SNL says

    This sauce is the bomb! I can’t wait to try over the black bean buddha bowl 😋😋
    – I only had home frozen chopped ginger so I measured the tsp badly lol and then sprinkled ground ginger to taste for more fire-ness (less than 1/8tsp).
    – I used 1 lemon, juiced and included pulp (slightly under the amount stated), and added less water than the picture so I still got lemon flavour.
    – Lastly I used half the salt stated (I used table) and less maple syrup (probably half stated) for personal taste.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications! So glad you enjoyed!

  5. Sharon says

    Oh my God! Cast about last night for a simple dip to serve w/ celery and sliced apples. Tahini came to mind and ginger, so I searched google and landed here. It was incredible!!! My daughter loved it too! I have bookmarked the page and will definitely be making it again and again!

  6. JPerry250K says

    This sauce was everything! Super simple to make and nice flavor. As with most recipes, it is impt to adjust ingredients to taste, so I’m glad the author explicitly states that in the instruction. Definitely a keeper.

  7. Caroline says

    Hi! I love tahini, lemon, garlic and ginger, so this recipe looks brilliant. The thing is, I’d like to use this as a dip, not a sauce. Can I omit the water and make it a bit thicker so it works as a dip for crackers and flatbreads? (I’m going to make your garlic and herb flatbread.)

  8. Luisa says

    The Gingery Lemon Tahini Sauce was really good. I only reduced the sweetener, used 1/2 tbsp coconut nectar, as this what I had. Made it with fresh ginger like recipe suggested. Fresh ginger adds a nice flavor to the whole ingredients combination. I also love that it is so quick to make.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoyed it, Emma! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Jacki says

    YEESSSSS! This is a winner! I subbed orange juice because I had just a little left in the jug and didn’t want to juice lemons. I also did only 1tsp grated ginger because my kids are “meh” about ginger. STILL HAS GOOD FLAVOR AND SOOOO EASY TO MAKE! (I made it in a half pint jar and shook it.)

  10. Lisa says

    Ginger lemon tahini where have you been all my life?? I’m never using dressing out of a bottle again. This was so so good and I want to put in on everything.

  11. Amanda says

    oh my. are you the queen of sauces?? ginger + tahini together?? SO. GOOD. oh, i love it so so so much. i might cry.

  12. Claire says

    This sauce is AMAZING! With so few ingredients, I did not expect the delicious flavor, we have used it on salads, as a veggie and chip dip and we have drizzled on meats … very versatile, our whole family loves it!

  13. Liz K says

    This is now my favorite dressing of all time. I added a few grated cloves of garlic and lemon pepper to really give it flavor :)

  14. Stella says

    I recently stumbled upon this & made it just as described. I love it & have added it to my regular rotation. Thank you for sharing this gem!

  15. Kara says

    Absolutely incredible! Put this on a throw together chickpea & sweet potato buddha bowl. I’ll be looking for other ways to use this sauce; I just may put it on everything <3

  16. Sydney says

    SOOO good and easy!! Lemon flavor is fresh and ginger adds a fun twist on typical tahini sauces. I’ve found it’s super versatile, thicker at cold temps so I’ve been using it as a dip or sandwich spread. Super yummy over kale and rice. I’ve made it two times this week already!

  17. Kate says

    This was delicious and super easy
    I also added a little garlic like from another tahini dressing from your site
    I had it on salad with some rice vinegar and it had such nice flavor
    I can’t wait to try it on some steamed and roasted veggies

  18. Jaclyn says


    I made this tonight and used it over roasted yams, sauteed kale and your Mexican shredded chicken. With some sesame seeds on top. So good!!

    I subbed in about 1.5 tsp dried ginger as I didn’t have any fresh, did the trick! I will be making a ton of salads with this.

    I have never been disappointed by any of your recipes!

  19. Irene arellano says

    This is tahini sauce is absolutely delicious and so easy to make!!

    Thank you For another amazing recipe ?

  20. Ornah Levine-Dolberg says

    Sublime. I’ve been making Tahini at home for years, nay decades. Never thought of adding ginger. It is more lemony than usual and the ginger gives it an amazing ‘kick’. Love it. A new life for an old favorite. Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks, Heidi! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  21. Amélie says

    Made this tonight with a tempeh bowl. Added some miso instead of salt. I blended it in the mixer to get something smooth. Really tasty! It’s a keeper for sure!

  22. Luci says

    I added a squeeze of fresh lime in addition to the lemon. This is a delicious and easy to prepare versatile sauce. I served drizzled over roasted asparagus and topped wIth some toasted sesame seeds- yum!

  23. Emily says

    Hi there,

    I’d love to try this sauce! Is there a specific bowl recipe you’d recommend that would pair well with it?

    Thank you!

  24. Anita says

    I replaced the maple syrup with the Lakanto monkfruit syrup. Worked great! I love this sauce. It really does compliment just about anything! Thanks for the recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Anita! So glad you enjoyed it! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  25. SHARON RUSSO says

    Please provide a way for a person to email this recipe from your website. I avoid social network sites to the extent possible. Thank you.

  26. Sara says

    Just made this – I actually love it! I used the food processor to make sure it would get creamy and be less work to make. It came together in a flash. I tasted it and added a squirt of sesame oil which seems to have deepened and intensified the flavors. Also, I find that these tahini based sauces are a real mess in a bowl so, I put it into a squeeze bottle and everyone can squirt some onto anything with relatively little mess. It is good in salad, on crackers and we are trying it with steak tonight! I will certainly be making it again!

    I discovered your website after getting your first book out of the library. I did end up loving it so much I purchased a copy – something I rarely do! Thank you so much and…….keep these wonderful, flavorful recipes coming!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I love that tip, Sara! Will have to keep the squeeze bottle in mind! And thank you so much for the kind words + support! Hope you’re enjoying the book! xoxoxoooo