Did I self-proclaim the nickname #TahiniQueenie a few years ago? Yes, yes I did.
Why you ask? Because after a trip to Israel where we ate a good amount tahini-based dips and dishes, I couldn’t stop cooking and baking with tahini. If you haven’t tried my favorite recipes using tahini yet, here’s a list to get you started.
Lately, I can’t stop drizzling and dipping things in this easy-to-make, basic tahini sauce. It’s nut free, and perfect to drizzle over roasted sweet potatoes, carrots or cauliflower or to spoon over a quick buddha bowl or salad. Creamy, quick to make, earthy and ridiculously addicting — I hope you give it a try!
What is tahini?
Tahini is simply ground sesame seeds and it’s very similar to how peanut butter or almond butter is made. Good tahini is creamy, mild, nutty, toasty and spoonable. It should not be overly bitter, thick or pasty. My favorite brand of tahini is by Soom (plus it’s female-owned!).
Ingredients in basic tahini sauce
You’ll only need a handful of super simple ingredients to make this incredible tahini sauce. Here’s everything you’ll need:
- Tahini: you’ll want to use a natural tahini that’s just ground sesame seeds. More info on tahini and my favorite brand below! It’s a nut-free option to using nut butter that’s creamy, mild and toasty. Great for adding your favorite flavors like in this easy sauce. Use the code ‘ambitiouskitchen’ to get 10% off my favorite brand, Soom!
- Garlic: for a punch of delicious flavor.
- Lemon juice: a little lemon juice adds the perfect acidity to this tahini sauce recipe.
- Water: you’ll want to add a bit of water, just a small amount at a time, to thin out the sauce to your liking.
- Salt & pepper: to bring all of the flavors together.
- Optional add-ins: dijon mustard for a slightly tangy flavor and pure maple syrup for a little sweetness to pair with the nutty tahini and zippy lemon juice.
How to make creamy tahini sauce
A one-step, one-bowl recipe? Yes, please:
In a small bowl mix together tahini, garlic, lemon juice, water and salt until well combined and creamy. Add maple syrup if you’d like it to be a little sweeter or dijon mustard if you want some tang. Drizzle over whatever your heart desires.
Customize your sauce
Feel free to get a little creative with your tahini sauce. Here are a few suggestions:
- Get herby. Blend it up with cilantro, parsley, basil or even mint for an herby dip or dressing.
- Go earthy. Add 1/2 teaspoon ground turmeric for an earthy yummy yellow dressing or dip.
- Add protein. Stir in 1/2 cup plain greek yogurt for a creamy, protein packed dressing.
Ways to use this tahini sauce
Not only will you fall in love with this easy, creamy tahini sauce, but you’ll also be obsessed with all of the ways you can use it. Here’s what I suggest:
- As a dip. It’s the perfect dip for yummy sweet potato fries, raw veggies or even chicken nuggets.
- As a topping. Spoon it onto your favorite burgers like this one or this one, or on your go-to sandwiches.
- As a dressing. Use it as a salad dressing like this salad for creamy, delicious flavor.
- As a drizzle. Drizzle it on roasted or grilled veggies for a wonderfully savory side dish.
How to store homemade tahini sauce
Store this creamy vegan tahini sauce in an airtight container in the refrigerator for up to 5 days. If the sauce appears too thick for your liking when you take it out of the fridge, simply add a bit of water and mix it well.
More sauces, dips & dressings
- Spicy Green Cashew Dip
- Creamy Tahini Poppy Seed Dressing
- Our Favorite Homemade Tomato Sauce (using fresh tomatoes!)
- Sunshine Dressing
- Jalapeño Cashew Cream Sauce
Get all of my sauces recipes here!
I hope you love this delicious basic tahini sauce recipe and find some fun, creative ways to use it! If you make this recipe, please leave a comment and rate the recipe below so others know how you liked it! Thank you for your readership! xo.
The Best Creamy Tahini Sauce Recipe
Ingredients
- 1/2 cup tahini
- 2 cloves garlic, grated (or sub ½ teaspoon garlic powder)
- ¼ cup lemon juice
- Optional: ½ teaspoon dijon for a little zing
- 2-3 tablespoons warm water, to thin out a bit
- 1/2 teaspoon salt
- Freshly ground black pepper
- Optional: 1-2 teaspoons pure maple syrup to sweeten a little
Instructions
- In a small bowl mix together tahini, garlic, lemon juice, water and salt until well combined and creamy. Drizzle over whatever your heart desires.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
20 comments
Simple and tasty 😋
The maple syrup adds a touch of deliciousness.
Thanks
Absolutely! Glad you enjoyed 🙂
Simple, easy and delicious. I made jasmine rice, seared salmon, roasted kabocha squash and Brussels sprouts and knew I wanted a tahini based sauce. I did add both the optional Dijon and maple syrup, and I think the syrup was key for balancing the garlic and lemon. I also blended it to get it nice and smooth. Perfect over my dinner!
That sounds amazing! Perfect dinner 🙂
Love this recipe. It is so simple and delicious. We use Meyer Lemons from our tree and a dollop of Dijon. It’s to die for. Thanks!
Love that! Glad you enjoyed!
So easy and delicious! I put on a rice bowl with ground turkey, kale, onions and carrots. Can’t wait until next meal! 🤣
That sounds amazing! Glad you loved it!
I forgot tge garlic and it was still delicious!
Glad you liked it!
5 stars. Delicious! Will make again,
So glad you loved it!
Love this sauce. I put it on falafel last week and a baked potato this week, so versatile and healthy.
Love that! One of our favs 🙂
I love your salted tahini bars and I just wanted to say thanks, I live in Israel, my grandmom grew up in Egypt and she taught me to add a bit of cumin to the tahini sauce. BTW always start with the lemon juice since it helps prevent the fat of the tahini from breaking.
Thanks so much for sharing, Rona! Really helpful 🙂
This is the best! You can really put this sauce on anything! I have been putting it on my salads with falafel’s and pickled turnip. I end up adding a little more water as I like a thinner consistency when using it as a salad dressing.
I have problems with both garlic and lemon. (Hiatal hernia) So I’m really interested in seeing possible substitutions. I absolutely love tahini! Thanks 💖
Sorry to hear that! I think it would be fine to leave the garlic out (you could also try subbing ginger if you like that flavor!) and for the lemon, maybe some white wine vinegar or champagne vinegar (starting with 2 tablespoons and tasting as you go). I haven’t tested this but I think it would be delicious!
This is simple, yet amazing! It elevated my salad of prepped foods including fresh veggies, roasted squash and grilled chicken to a new level — in a way a lunch salad doesn’t typically do for me. So glad I have leftover dressing now too!