Tahini Sauce

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Tahini sauce is a must when serving Middle Eastern grilled meat and vegetables.

There are many delicious sauces that go well with a good kabob but tahini sauce has to be one of my favourites. You only need five ingredients so it’s a lot easier to prepare than you might think.

Tanini sauce is great slathered over kabobs or served with cruidés or pitas as you would hummus. All you need is about 10 minutes and you are in for a real treat!

What is tahini sauce?

Tahini sauce is a creamy, rich, and nutty condiment made primarily from tahini, which is a paste made from ground sesame seeds. It is a staple in Middle Eastern and Mediterranean cuisines and is often used as a sauce, dip, or dressing.

About this recipe.

Tahini sauce is versatile and can be adapted to suit different flavours and cuisines, making it a popular choice beyond its traditional Middle Eastern roots. This tahini sauce I have for you hear is an exact replica of the sauce used at my local Turkish Kabob shop and it is amazing!

What are the key ingredients for tahini sauce?

Tahini: The base of the sauce, tahini is made by grinding roasted or raw sesame seeds into a smooth, oily paste. It has a rich, slightly bitter, and nutty flavour. You can purchase it or try my tahini recipe here.
Lemon Juice: Lemon juice adds brightness and acidity to balance the richness of the tahini. Use my recipe but add it slowly to taste. I often add a little more than in the recipe below.
Garlic: Provides a sharp, pungent flavour that enhances the overall taste of the sauce.
Water: Used to thin the sauce to the desired consistency. As water is added, the tahini thickens before it eventually thins out, creating a smooth and creamy texture.
Salt: Enhances the flavours and balances the acidity. Salt and often black pepper should be added to taste before serving.

Can you add other ingredients to the tahini sauce above?

Yes and the following are good when you add them to taste.

Olive Oil: Adds a richer, smoother texture and flavour. This is not an oily sauce so I recommend using 1 to 2 tablespoons of good quality extra virgin olive oil.
Parsley: Fresh parsley can be added for a fresh, herbal flavour. Parsley also works well simply as a garnish.
Cumin: A small amount of ground cumin can add warmth and depth to the sauce. I usually add about a teaspoon. There’s a reason cumin is the second most popular slice in the world. Try it in your tahini sauce!
Paprika or aleppo chilli powder: For a bit of colour and a mild smoky flavour or spicy bite, try garnishing your tahini sauce with one or the other.

How do you use tahini sauce?

Dips: You can serve tahini sauce as a dip for vegetables, bread, or pita chips. When you use it this way, I recommend not blending but rather whisking the sauce for a thicker consistency.
Dressings: Drizzled over salads or grain bowls. This tahini sauce is good as it is for using this way but I recommend trying my new tahini dressing too.
Accompaniment: Often served alongside dishes like falafel, shawarma, and grilled meats. Dip or slather it all over for a flavour explosion not to be missed!
Sauce for Wraps and Sandwiches: You can use it as a spread or sauce in wraps and sandwiches for added creaminess and flavour.

Are there any variations of this tahini sauce?

Yes and there are many. Feel free to experiment and add other ingredients. Below are two other popular versions:

 Tahini Yogurt Sauce: You can mix it with yogurt for a creamier and tangier version, often used in Mediterranean dishes. I suggest whisking in yoghurt by the tablespoon until you have the consistency and flavour you are looking for.
Spicy Tahini Sauce: You can enhanced with ingredients like cayenne pepper, chilli flakes, or harissa for a spicy kick. Tahini sauce is traditionally not very spicy but if you like spicy sauces like I do, go ahead and add some chilli!

How do you make tahini sauce?

1. Combine Ingredients: In a bowl, mix together tahini, lemon juice, minced garlic, and salt.
2. Add Water: Add the water but I recommend doing this a tablespoon at a time and whisking as you do. I didn’t do it this time and everything came together but adding water slowly will make things easier. The mixture will initially thicken and then smooth out as more water is added.
3. Adjust Seasoning: Taste and adjust the seasoning with more salt, lemon juice, or garlic if needed. This is a good time to add other ingredients to if you choose to do so.
4. Serve: Once the sauce reaches a smooth, consistency, it’s ready to serve. See below for consistency options.

Thick vs. Pourable tahini sauce.

If you are using your tahini sauce as a dip, just whisk everything together until smooth. This will get you a thicker sauce that is perfect for dipping.

Alternatively, you could blend the sauce which will make it pourable and thinner in consistency. This is great for adding to kabob meat and vegetables. 

How long can you store tahini sauce in the fridge?

Tahini sauce can be stored in an airtight container in the refrigerator for up to a week. Stir well before using, as it may thicken or separate over time.

Pro Tips

Here are three top tips for making the best tahini sauce:

 1. Start with Quality Tahini

Use high-quality tahini made from 100% sesame seeds for the best flavour. Good tahini should be smooth, creamy, and free from any bitterness. Before using, stir the tahini well to incorporate the natural oils that tend to separate. I recommend trying my homemade tahini sauce. It doesn’t get any fresher than homemade after all. 

 2. Balance the Flavours

Achieving the right balance of acidity, creaminess, and seasoning is key to a great tahini sauce. Start with fresh lemon juice to add brightness and balance the richness of the tahini. Taste as you go and adjust the salt, garlic, and lemon juice to your liking.

 3. Add Water Gradually

When mixing the sauce, add cold water gradually, one tablespoon at a time. Initially, the tahini will thicken, but as you continue to add water and stir, it will smooth out into a creamy sauce. This method ensures the sauce reaches the perfect consistency without becoming too thick or too runny. If you want your tanini sauce thin for pouring, blend it after you have initially whisked it together.

Step by step photographs.