This easy to make creamy tahini sauce recipe uses only three ingredients and takes just seconds to make. Delicious and adaptable, it goes with everything. Try it with salads, as a dip or in a sandwich.
Tahini is a ground sesame seeds paste that is widely used in Middle Eastern cookery and across the Eastern Mediterranean. It is most commonly used in hummus, mixed with mashed chickpeas, garlic and lemon juice to make the familiar dip.
It’s also the main ingredient in this delicious thick and creamy sauce, which is also known as tahina. Tahini sauce is the traditional dip for falafel. It is also perfect on a green salad, with crudités, in a sandwich, on grilled meat and fish, on rice… In fact, it’s good with almost anything you can think of. It’s also good for you, because tahini is full of minerals. It’s a good source of calcium, so great for anyone who avoids milk.
This tahini sauce recipe is quick and easy to make. It is also very practical, as the sauce will keep in the fridge for at least a week. It is very adaptable and will rapidly become a must-have in your pantry. Serve it thick or thin, and jazz it up any way you like!
How to Make Amazing, Goes-With-Everything Tahini Sauce
Step One – First, gather your ingredients. Give the tahini a good stir before you measure it out, as it tends to separate.
Step Two – Simply mix the tahini and olive oil together. Stir in garlic powder (if using) and season with salt.
Step Three – Whisk together until the oil is well blended with the tahini.
Step Four – Slowly whisk in some cold water, so that the dressing starts to thicken. The photo above shows a ratio of 1:5 water to tahini by volume.
Step Five – Add a little more water, so that the mixture magically thickens again. The picture above is 2:5 water to tahini by volume.
Step Six – Add more water. At this point, the mixture will clump and curdle so that you think it has all gone wrong. The picture above is 3:5 water to tahini by volume. It looks most unappetizing but trust me, keep adding water and keep whisking.
Step Seven – Add water and keep whisking. At about 4:5 water to tahini, the magic will happen. Suddenly, that curdled, lumpy mess will turn into a silky smooth thick tahini sauce. This thick tahini sauce is ideal for dipping and spreading. You can also use it as a base for flavoured tahini dressings.
For a thick tahini sauce that will be spoonable, use about 80% the volume of tahini in water.
Step Eight (optional) – For a thinner sauce, add more water. Keep stirring until your sauce has a coating consistency. It should be creamy and silky smooth at a ratio of equal quantities of tahini to water. This sauce is ideal for drizzling on falafel wraps and shawarma.
In order to make thin tahini sauce with the consistency of single cream, you need to use equal volumes of tahini and water.
Variations on Tahini Dressing
We love this tahini dressing SO much, we’ve made nine versions. Here are the two I have described above (thick and thin), and seven flavour variations!
Tahini dressing is thick, rich and deliciously creamy, uses only three store cupboard ingredients and goes with everything. Perfect for lifting vegan and dairy-free dishes, it will rapidly become an everyday staple.
- 250 ml tahini
- 4 tbs olive oil (use a good quality)
- 1 tsp garlic powder (optional)
- salt (and optional pepper) (vary according to taste)
- 250 ml water
Stir the tahini well, as it separates in the jar over time. Mix the the tahini, olive oil and garlic powder (if used) together. Season.
Slowly start to add the water, mixing in with a whisk.
The mixture will initially thin. It will then thicken dramatically and look curdled. DON'T WORRY. Keep adding the water, whisking all the time.
Eventually the thick, curdled mixture will magically transform to a creamy dressing. For thick tahini dressing you will need about 80% of the volume of the tahini in water (200 ml).
The thin tahini dressing will have about the same volume of tahini and water and should have a coating consistency.
- Serving size is one tablespoon.
- This recipe is 1 Weight Watchers Smart Points per portion
If you like this recipe, try it with these vegan kebabs or with this chicken version. It’s also delicious as part of a mezze spread. Serve it with dishes such as these Greek lemon potoatoes, beetroot salad with labneh and greens, and baked feta.