5.0 from 6 votes
Tahini Sauce
This is my classic Tahini sauce recipe which is very versatile and a great way to make a creamy sauce without using mayonnaise.Serve with all things Middle Eastern. Drizzle over roasted vegetables, use as a dressing or as a dip for vegetable sticks, pita bread or crackers. It's just a great, quick sauce recipe to know!Makes just over 1/3 cup (85 ml).
Prep Time
5 mins
Calories: 394 kcal
Course:
Condiments
Cuisine:
Middle Eastern
Ingredients
- 1/4 cup Tahini , hulled (Note 1)
- 2 1/2 - 3 tbsp water (Note 2)
- 1 tbsp lemon juice (Note 3)
- 1/2 garlic clove , pressed through garlic crusher or grated using microplane (to make sauce smooth)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp white pepper (sub black pepper, Note 4)
- 1 1/2 tsp honey , optional (Note 5)
Garnish:
- 1/4 cup flaked almonds, pine nuts or pistachios , toasted (Note 2)
Instructions
- Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes to let the flavours meld.
Cup of Yum
Uses
- Sauce for Middle Eastern cooked proteins (like Chicken Shawarma, Lamb Shawarma, koftas and meatballs) and in wraps, sandwiches
- Roasted vegetables - drizzle over roasted vegetables (carrots, cauliflower, broccoli, pumpkin, green beans and asparagus are some favourites)
- Dip for pita bread, crisps or raw vegetable sticks, and things like Arayes (crispy Lebanese Meat Stuffed Pita Breads).
Notes
- Tahini - sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If it's hard to mix together (some brands are better than others - I like Mayver's) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix. Last resort - blitz with stick blender.
- Water thins the sauce so it can be drizzled. It doesn't dilute flavour - tahini is very intense!
- Lemon is the acidity here. Substitute with (in order of preference): sherry vinegar, red or white wine vinegar, apple cider vinegar.
- White pepper is invisible in the sauce, black pepper leaves specks. Visual difference only!
- Keeps 3 days in the fridge (bring to room temp to use).
- Nutrition for full batch.
Nutrition Information
Calories
394cal
(20%)
Carbohydrates
23g
(8%)
Protein
11g
(22%)
Fat
32g
(49%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
14g
Monounsaturated Fat
12g
Sodium
605mg
(25%)
Potassium
303mg
(9%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
41IU
(1%)
Vitamin C
9mg
(10%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 394
% Daily Value*
| Calories | 394cal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 605mg | 25% |
| Potassium | 303mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.