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 Israel 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:

Gingery
Lemony
Creamy
Versatile
Simple
& 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 & gingery tahini sauce PERFECT for salads, dipping, bowl meals, and more. Just 1 bowl, 5 minutes, and 5 ingredients required!
Author Minimalist Baker
Print
Spoon resting in a bowl of our Lemony Ginger Tahini Sauce
4.95 from 18 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

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*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. 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!

  2. 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 :)

  3. 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!

  4. 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

  5. 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!

  6. 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
    Thanks!

  7. Jaclyn says

    Yum!!!

    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!

  8. Irene arellano says

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

    Thank you For another amazing recipe ?

  9. 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

  10. 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!

  11. 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!

  12. 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!

  13. 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

  14. 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.

  15. 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