Tahini Sauce

Tahini Sauce2-2

I’m a huge fan of peanut sauce.  I could eat it every week.  But sometimes, it’s good to mix things up!  So for the sake of variety, I’ve been playing around with a tahini sauce recipe.  I didn’t know what tahini was for the longest time… come to find out, it’s just a paste made from sesame seeds!  It’s kinda like peanut butter, but made with sesame seeds instead.  So the tahini paste becomes the basis of this mild and smoky sauce.


I’ve been loving it on my roasted vegetables.  In fact, I may have found a new obsession in roasted eggplant.  Move over roasted broccoli!  Just kidding, broccoli, I will love you forever.


This sauce can be made thicker for dipping veggies into, or thinner for drizzling over roasted veggies, like I did for my lunches last week.  A sprinkle of smoked paprika over the top adds an even deeper smoky flavor.


Tahini Sauce

  • Servings: 4-6
  • Difficulty: easy
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A mild sauce perfect for roasted vegetables.

This recipe can be made thicker using less water if you are wanting to use it as a dip. For a true drizzle-style sauce, add more water.


  • 4-5 roasted garlic cloves, or 1/2 t. powdered garlic
  • 1/4 c. tahini paste
  • 1/4 c. very warm water
  • 1 T. lemon juice
  • 1/4 t. fresh lemon zest
  • 1/4 t. ground cumin
  • pinch of salt, or more to taste


  1. In a wide mouthed container that will fit an immersion blender, add all ingredients except water.
  2. Slowly add water and blend until it is the consistency that you desire.
  3. Store covered in the fridge until ready to use. This will be good for up to a week.

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