Tahini Sauce

Tahini Sauce

Tahini is a delicious dip on its own, but it’s more popularly known as the basis for many Middle Eastern and Mediterranean dishes like hummus, baba ghanoush, and sweet desserts made with halvah.

Tahini is easy to make at home with sesame seeds, but it’s also easy to pick up a jar or can from your local grocery store—make sure to stir it up thoroughly though as it tends to separate quickly. You can choose tahini made from unhulled or hulled sesame seeds.

The tahini made from unhulled sesame seeds tends to be a bit more bitter but contains more nutrients. You can also choose between raw tahini, made from untoasted sesame seeds, or tahini made from toasted sesame seeds. No matter which type you buy, be sure to pick out a tahini that doesn’t have any additional oils or added ingredients.

This vegan recipe combines the richness and creamy flavor of tahini with several other ingredients like honey, mustard, spices, lemon juice and sesame oil.

Tahini Sauce

Recipe by Lucy ChesnaCourse: Sauce, DressingCuisine: Middle Eastern


Prep time


Chilling Time




Total time



You can find this recipe at: https://elavegan.com/tahini-dressing/


  • 4 cups tahini

  • 3 tbsp fresh lemon juice

  • 2 tsp maple syrup

  • 1 tsp toasted sesame oil

  • 1 tsp Dijon mustard, optional

  • 2 cloves of garlic, minced

  • 2-3 tablespoons water (t0 thin)

  • 1/8 teaspoon onion powder,

  • pinch of salt and black pepper

  • cumin to taste (optional)

  • Fresh chopped parsley (garnish)


  • Add the tahini, lemon juice, maple syrup, toasted sesame oil, Dijon mustard (if using), minced garlic, and salt to a medium bowl and whisk to combine.
  • The tahini may thicken up/clump when it’s combined with lemon juice or the first bit of water. Don’t worry, this is normal and will be fixed with more water.
  • Gradually add water and continue to whisk until the dressing is smooth and creamy. Add a little more water for a thinner dressing.
  • Taste it and add more salt, lemon juice, or maple syrup if preferred.
  • Store in a sealed mason jar and refrigerate for 10 to 15 minutes before serving

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