Making Tahini Sauce
A rich tahini sauce is a staple of Middle Eastern vegan cooking - drizzled over falafels, grain bowls, roasted vegetables and wraps. It comes together in minutes and requires only tahini, lemon, garlic and water. The technique of using acid to loosen tahini is counter-intuitive but essential.
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Why It Matters
Understanding this sauce gives you an endlessly adaptable base that transforms simple food - it's the Middle Eastern equivalent of a quick vinaigrette.
Step-by-Step: Making Tahini Sauce
- Place 4 tablespoons of good-quality tahini in a bowl. Add 2 tablespoons of lemon juice - the mixture will become thick and stiff immediately.
- Add 2 - 4 tablespoons of cold water gradually, whisking until smooth and pourable.
- Add 1 small garlic clove (finely grated) and 1/4 teaspoon of fine salt.
- Taste and adjust: more lemon for acidity, more water for thinness, more tahini for richness.
- Rest for 5 minutes before serving - the garlic blooms and the sauce smooths out.
Chef's Tips
- Buy tahini from a Middle Eastern or Middle-Eastern grocery shop - it's cheaper, fresher and better quality.
- Stir the oil back in before using - good tahini separates (natural, not a defect).
- Add a pinch of cumin and a drizzle of good olive oil for a garnish.
Related Techniques
Watch this technique on video
In our Cook Like A Pro course, chefs Rupert Worden and Lisa Hinze teaches vegan cooking techniques like making tahini sauce with step-by-step video demonstrations tailored for British home cooks.
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