Description
A creamy, nutty sauce made from sesame paste that is a cornerstone of Middle Eastern cooking. Tahini sauce is endlessly versatile, working as a drizzle for falafel, roasted vegetables, grain bowls, and grilled meats. Mastering the emulsification technique gives you a silky result every time.
Ingredients
Units
Scale
- 1/2 cup tahini (well-stirred)
- 3 tablespoons fresh lemon juice
- 1 small clove garlic, minced or grated
- 1/4 teaspoon fine sea salt
- 1/4 cup ice-cold water, plus more as needed
- 1 tablespoon extra-virgin olive oil
- Pinch of ground cumin (optional)
Instructions
- In a medium bowl, combine the tahini, lemon juice, minced garlic, and salt. Stir with a fork — the mixture will seize up and become very thick and paste-like. This is normal.
- Add the ice-cold water one tablespoon at a time, stirring vigorously after each addition. The sauce will first look grainy, then suddenly become smooth and creamy after about 3-4 tablespoons.
- Continue adding water until the sauce reaches a pourable but not watery consistency — it should coat the back of a spoon.
- Stir in the olive oil and cumin if using. Taste and adjust with more lemon juice, salt, or water as needed.
- Transfer to a jar or serving bowl. The sauce will thicken as it sits, so thin it with a splash of water before serving if needed.
Notes
- Use ice-cold water for the smoothest emulsion — warm water can make tahini grainy.
- Stir the tahini jar thoroughly before measuring, as the oil separates over time.
- Stores refrigerated in a sealed jar for up to 1 week. Thin with water before using.
- The quality of your tahini matters — look for brands made from hulled sesame seeds for a milder flavor.
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving