This creamy 3-ingredient lemon tahini sauce is a staple in Levantine cooking. Perfect for drizzling over falafel, grain bowls, salads, or as a dip, it comes together in minutes. It can be customized with garlic, herbs, or spices. Naturally vegan and oil-free, this traditional tahini sauce is both healthy and flavorful!
6tablespoonlemon juice(juice of one and a half lemons)*
¼-1/2teaspoonsalt
¼cupwaterplus more to thin**
Optional add-ins
1-2clovesgarlicgrated or minced
2tablespoonItalian parsley or other fresh herbs (mint, dill, cilantro)minced
1teaspoonlemon zest
Instructions
Mix lemon and tahini until it becomes a thick, lighter-colored paste. It will begin to seize at first but don’t worry- keep mixing until just combined.
Drizzle in the water slowly and whisk until you reach your desired consistency. For a thinner consistency, add more water 1 tablespoon at a time.
Mix in the salt and your add-ins of choice. Enjoy! Refrigerate for up to a week and a half.***
Notes
*I like a very lemony flavor. If you want a milder flavor, use only ¼ cup of lemon juice, or the juice of 1 lemon.**Slowly drizzle in your water and whisk until you achieve the desired consistency. Cold water is best. Start with ¼ cup of water, which is usually good for a thicker sauce or dip. You may need to add more water, 1 tablespoon at a time, for a thinner, pourable consistency, perfect for salad dressing. For a salad dressing, I usually end up using a total of ½ cup of water.***It is important to note that tahini sauce gets thicker in the fridge, so you may need to add more water to thin it out when you’re ready to use again.