Lemony Tahini Sauce Recipe | Yummly

Lemony Tahini Sauce

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This versatile, dairy-free sauce is creamy and nutty with just a tiny hint of chili heat, so it's a perfect partner for raw and roasted vegetables, flatbreads, grilled chicken, meat, and of course, falafel. It also makes a wonderful sandwich spread. Use the very best tahini that you can find, as the quality makes all the difference in this sauce. Aleppo pepper is a fruity, mildly spicy ground dried chili from the Middle East that's widely available online. If you can't find it, substitute hot sauce such as Tabasco or a little cayenne (but don't sprinkle those on top for serving). The recipe is a Yummly original created by Martha Holmberg.


  • 1 cup tahini paste (stir before measuring)
  • 1 clove garlic (minced or grated with a Microplane)
  • 1/4 cup fresh lemon juice
  • 1 cup water (at room temperature)
  • 1 1/2 teaspoons kosher salt
  • 1/8 teaspoon aleppo chili pepper (plus more for serving; or use hot sauce such as Tabasco or a little cayenne)
  • 1/2 teaspoon lemon zest
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    1. Put the tahini in a medium bowl with the garlic. Slowly whisk in lemon juice and about half the water. Continue to add more water, a little bit at a time, until the consistency is very creamy and pourable. You may not need the entire amount of water, or if your tahini is quite stiff, you may need a few drops more.
    2. Whisk in salt, 1/8 tsp. Aleppo pepper, and lemon zest. Taste for seasoning, adding more salt, Aleppo pepper, or lemon juice to taste. Store tightly covered in the refrigerator for up to 5 days. Serve with a sprinkling of more Aleppo pepper on top if you like.
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    NutritionView More

    Sodium20% DV470mg
    Fat22% DV14g
    Protein10% DV5g
    Carbs3% DV9g
    Fiber12% DV3g
    Calories170Calories from Fat130
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat130
    Total Carbohydrate9g3%
    Dietary Fiber3g12%
    Vitamin A2%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Phillip Beiser a month ago
    Too much tahini flavor. I couldn't get the lemon and garlic to come out. I had to put them on a blender (which worked better) and add in extra garlic powder, lemon juice, lemon zest, Apple Cider Vinegar, and orcanic cane sugar to bring out the flavor over the tahini to bakance it out. Once i added in extra things, it turned out ok. Next time, I will try to substitute the tahini with peanut butter.