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Tahini sauce recipe

Tahini Sauce Recipe

  • Author: Yotam Ottolenghi
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 jar (about 350ml) 1x
  • Category: Condiments
  • Method: Sauce
  • Cuisine: Middle Eastern


One of he most popular sauces and condiment at Ottolenghi’s restaurants is a simple tahini sauce which has a lovely touch of garlic and lemon juice. It can be used as a salad dressing or drizzled over rooasted and grilled vegetables (try it on eggplant!), fish or meat. It’s also great with falafels.



150 g light tahini paste

120 ml water

2 tablespoons lemon juice

1 medium garlic clove, crushed or grated

1/4 teaspoon salt


  • Before starting, stir the tahini paste in its tub, scraping the bottom with a spoon as the fat and solids tend to separate.
  • Combine all ingredients in a mixing bowl and stir until you get a thick sauce, the consistency of clear honey. Add a couple of extra drops of ater if you need.
  • Store in a jar in the fridge for up to w week Stir to loosen before using, adding a little more water if needed.


For a smaller batch, halve the ingredients. You can also add a tablespoon of yoghurt to lighten the tahini flavour a little.

Check out grilled broccoli with sweet tahini by Ottolenghi here.

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