Lemon Tahini Sauce Recipe

Name: Lemon Tahini Sauce Recipe
Prep time: 5 min
Total time: 15 min
Yield: 16 serving
Ingredients: 3 garlic cloves; ½ cup fresh lemon juice; 1 cup tahini paste; ½ cup cold water; ½ teaspoon ground cumin; 1 teaspoon Sea salt

User Reviews

4.8

36 reviews

Excellent

Prep Time
5 mins
Additional Time
10 mins
Total Time
15 mins
Servings
16
Calories
92 kcal
Course
Appetizer, Condiments
Cuisine
Middle Eastern

Lemon Tahini Sauce Recipe

Eden Mayo

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This delicious dairy-free tahini sauce is super creamy yet light and airy. Use the tangy tahini sauce for falafels, serve it with roasted veggies or include it as a Middle Eastern-style dip in a mezze spread.

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Ingredients

Servings

3 garlic cloves, peeled and grated*
½ cup fresh lemon juice, from about 3 lemons
1 cup tahini paste
½ cup cold water, more as needed
½ teaspoon ground cumin
1 teaspoon Sea salt, or to taste

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Instructions

Place the grated garlic and lemon juice in a large mixing bowl. Let the garlic sit in the acidic lemon juice for 10 minutes to mellow. Don’t skip this resting time, or your lemon tahini sauce will be too pungent.
Add the tahini paste and use a fork to mix it with the lemon juice. The mixture will seize up and turn thick and grainy.
Next, add the water, two tablespoons at a time, stirring with the fork between each addition. Once the sauce loosens, swap the fork for a whisk and keep adding water a little bit at a time. The sauce will turn smooth and creamy.
Add more water, one tablespoon at a time, if the sauce is too thick.
Whisk in the ground cumin. Taste and season with salt – I add a teaspoon of sea salt but you may need less depending on the type of salt.

Notes

For a smooth sauce, grated garlic works best – I use a Microplane. But you can finely mince the garlic if you’re not in the mood for grating garlic. Alternatively, you can blitz the peeled garlic cloves and lemon juice in a blender for an ultra-smooth tahini sauce.
This recipe is a simplified version of Michael Solomonov’s tahini sauce. For his creamy tahini sauce method: Use a blender to pulse a whole head of unpeeled garlic cloves with ⅔ cup of lemon juice. Allow the pulp to sit for 10 minutes. Then push the pulp through a fine mesh strainer, discarding the remaining garlic pieces. Continue with the recipe in step 2.

Nutrition Information

Show Details

Serving 2tablespoons Calories 92kcal (5%) Carbohydrates 4g (1%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Sodium 151mg (6%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 0.2g (0%) Vitamin A 11IU (0%) Vitamin C 4mg (4%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 92 kcal

% Daily Value*

Serving	2tablespoons
Calories	92kcal	5%
Carbohydrates	4g	1%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Sodium	151mg	6%
Potassium	80mg	2%
Fiber	1g	4%
Sugar	0.2g	0%
Vitamin A	11IU	0%
Vitamin C	4mg	4%
Calcium	23mg	2%
Iron	1mg	6%