This tahini sauce combines tahini, fresh garlic, lemon juice, and ice water into an ultra-creamy, tangy dip that takes 5 minutes to make with nothing more than a whisk. It's the essential Middle Eastern condiment for falafel, roasted vegetables, and grain bowls.
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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.
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.
Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
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.
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!
Store in an airtight container in the refrigerator for up to 5 days; thin with water or lemon juice if it thickens.
Tahini sauce breaks when the ratio of liquid to tahini is off. Add water gradually—just 1 tablespoon at a time—and whisk constantly. Cold water also helps keep the emulsion stable.
Yes. You can whisk by hand with a fork, use a blender, or shake it vigorously in a sealed jar. A whisk just gives you the most control over the emulsion.
It should be pourable but thick enough to coat a spoon—like Greek yogurt. Start with 6 tablespoons of water and add more 1 tablespoon at a time until you reach your desired consistency.
Raw pressed or minced garlic works best and is traditional. If you prefer a milder flavor, roast the garlic cloves first or use 1–2 cloves instead of 4.
Store in an airtight container in the refrigerator for up to 5 days. It may thicken as it sits; thin with water or lemon juice before serving.
