Garlic Tahini Sauce

This is truly an all purpose sauce. I love it most with roasted vegetables and on top of salads, however it can easily be used on fish, poultry and meat. The recipe below makes a thicker sauce, however for a thinner sauce, add more water, ~2 tbsp at a time. If you’re feeling extra fancy, sub the garlic clove for a close of roasted garlic.

Garlic Tahini Sauce


  • 1/2 cup water
  • 1/3-1/2 cup tahini*
  • juice of 1/2 lemon, more to taste
  • 1 clove garlic
  • 1/4 tsp salt
  • pepper to taste

*I typically use roasted tahini, however if you are a raw foodie, I’ve also made this recipe with raw tahini and it works great as well. For a thicker sauce, use 1/2 cup tahini. For more of a salad dressing use 1/3 cup tahini.


  1. In a high speed blender add liquids first, followed by the remaining ingredients.
  2. Blend on high until smooth, adding more water to reach desired consistency.
  3. Store in an air tight container in the fridge for up to 5 days.




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