Easy Tahini Sauce (Salad Dressing or Dipping Sauce)

This creamy tahini sauce is a must-have in your fridge. It’s quick to make, endlessly versatile, and one of my favorite sauces to drizzle over lentil bowls, dip fresh veggies into, or spoon onto roasted sweet potatoes. I use it constantly in our house to perk up leftovers and tie together bean and lentil-based meals.

With just a few simple ingredients—tahini, fresh lemon juice and some ice water—you’ll have a delicious sauce with a creamy texture and nutty flavor that works as a salad dressing, a dipping sauce, or a condiment for wraps and grain bowls. Whether you’re just getting familiar with tahini or need a solid go-to recipe to keep on hand, this simple version is a dependable starting point.

Ingredient Notes

Tahini: Look for smooth tahini made from ground sesame seeds with a pourable consistency. If it’s separated, give it a good stir from the bottom of the jar to reincorporate the sesame paste and sesame oil. A high-quality tahini will taste nutty, but not harsh. Straight tahini is thick and can taste a bit bitter on its own, but when you thin it out with water and balance it with lemon and a touch of sweetness, it turns into a smooth, pourable sauce that’s rich, creamy, and flavorful.

Lemon Juice: Use fresh lemon juice for the best flavor. Bottled lemon juice can work in a pinch, but fresh adds a brightness that really lifts the sauce.

Salt, Pepper, and Cumin: I use ¼ teaspoon of sea salt, ¼ teaspoon of freshly ground black pepper, and ⅛ teaspoon of cumin to add warmth and depth without overpowering the nutty tahini.

Maple Syrup or Honey: Just 1 tablespoon adds the perfect balance of sweetness to smooth out the bitterness of tahini and round out the bright acidity of lemon juice. Use whichever you prefer or have on hand.

Ice Water: This is the key ingredient that turns thick tahini into a creamy sauce. Start with 4 tablespoons of ice water and add a fifth tablespoon if needed. The cold temperature helps the sauce emulsify and prevents it from seizing. Be sure to add the water in 1 tablespoon at a time because each brand of tahini has a different consistency. Also, do not be alarmed when the sauce ends up becoming thick and chunky; just keep adding 1 tablespoon of cold water at a time, and it will start to thin out and become creamy and smooth.

Tips, Tricks, and Alterations

• If your tahini seizes - don't be surprised or alarmed-  just keep mixing and slowly adding the cold water. it might even get worse before it gets better, but don't worry it will smooth out eventually
• Garlic flavor: If you love garlic, stir in ¼ teaspoon garlic powder or a small clove of finely grated fresh garlic.
• Add sweetness: For a sweet-and-savory version, add ½ teaspoon maple syrup. Great with grain bowls and roasted vegetables. You can also use honey as an alternative.
• Make it herby: Blend in 1 tablespoon of chopped fresh parsley, cilantro, or your favorite green herbs for a green tahini sauce.
• Spicy kick: Stir in a pinch of cayenne pepper or smoked paprika to bring some heat.
• Storage: Keep in an airtight container in the fridge for up to 1 week. If it thickens, stir in a little cold water to loosen it up.
• Make a double batch: This is one of those staple sauces that I always make extra of—it’s so easy to scoop onto leftover beans, buddha bowls, or roasted red peppers.

Instructions

In a medium bowl, combine 3 tablespoons of tahini, 2 tablespoons of fresh lemon juice, 1 tablespoon of maple syrup, ¼ teaspoon of salt, ¼ teaspoon of freshly ground black pepper, and ⅛ teaspoon of cumin.

Add 4 tablespoons of ice water and stir vigorously. The mixture may thicken at first—this is normal. Keep stirring until smooth. Add an additional tablespoon of ice water if needed to reach your desired consistency.

Taste and adjust seasoning. You might want a bit more lemon juice for brightness or another pinch of salt depending on your tahini.

Use immediately, or transfer to an airtight container and refrigerate for up to one week. Stir in more cold water if it thickens too much in the fridge.

How to Serve

• As a salad dressing for hearty grain or bean salads
• As a dipping sauce for pita bread, fresh veggies, or homemade falafel
• Drizzled over roasted vegetables or sweet potatoes
• With lentil patties or kofta for added richness
• Inside wraps or lunchbox bowls for a quick flavor boost

If you’ve tried this Easy Tahini Sauce recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Easy Tahini Sauce (Salad Dressing or Dipping Sause)

A rich and creamy tahini sauce that’s endlessly versatile and incredibly easy to whip up. With just a few pantry staples and a splash of cold water, you’ll have a luscious dressing or dip that brings big flavor to grain bowls, salads, roasted veggies, and more. This simple sauce is a staple in my kitchen—and once you try it, it might become one in yours too!

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Total Time 10 minutes mins

Course Salad

Cuisine American

Ingredients

  

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon maple syrup or honey
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon ground cumin
• 4 to 5 tablespoons ice water

Instructions

 

• In a medium bowl, mix 3 tablespoons of tahini, 2 tablespoons of fresh lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon cumin.
• Add 4 tablespoons of ice water and stir until smooth. If the sauce is too thick, add an extra tablespoon of water.
• Taste and adjust as needed. Use immediately or store in an airtight container for up to one week.

Notes

If your tahini sauce becomes stiff and lumpy, don't worry! This can happen if you accidentally add too little ice water or if the tahini is especially thick. To fix it, simply add a little more ice water, one tablespoon at a time, until the sauce reaches the desired consistency. Be careful not to add too much water, as this can make the sauce runny and thin. With a little extra ice water and some patience, your tahini sauce will be smooth and creamy in no time.

Tried this recipe?Let us know how it was!