Best Tahini Sauce

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4.8 from 193 reviews

Learn how to make ultra creamy tahini sauce! The best tahini sauce is ultra creamy, deliciously tangy and irresistible. This recipe is easy to make, too. You’ll just need a whisk! Recipe yields 1 to 1 1/4 cup; double if desired.

creamy tahini sauce drizzle



  1. In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
  2. Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
  3. Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
  4. Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
  5. If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!


Recipe adapted from Michael Solomonov’s cookbook, Zahav, via Epicurious.

Shortcut option: Simply skip the garlic altogether and stir the lemon juice in with the other ingredients in step 3. You’ll end up with a great, basic, tangy tahini sauce this way.

Storage suggestions: This tahini sauce keeps well in the refrigerator, covered, for about 1 week. The tahini may thicken with time; whisk in additional cold water as necessary to thin. Solomonov suggests that the tahini sauce can also be frozen for up to 1 month.

Herbed tahini sauce: Whisk 1/4 cup (or more, to taste) chopped fresh, leafy herbs into the tahini sauce. Great options include fresh parsley, basil, dill and/or cilantro. If you would like a well-blended green sauce, simply blend the tahini sauce and herbs together in a food processor or blender.

Food processor option: (This makes more sense if you’re doubling the recipe and/or making the blended herbed sauce option.) You can actually toss unpeeled garlic cloves into the food processor, blitz until finely chopped, add the lemon juice, and let it rest for 10 minutes. Then strain the garlic out of the mixture in a strainer as described, and return the garlicky lemon juice to the food processor. Add the tahini, herbs (if using), salt and cumin and blend until creamy. Thin with cold water, added 2 tablespoons at a time, until you have a perfectly smooth sauce.

▸ Nutrition Information

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