Make this creamy, magical lemon tahini sauce in about five minutes, right in your blender. It's a healthy, flavorful dip or salad dressing!
This bright, lemon tahini sauce is seriously addictive, but you know what I love almost as much as pouring this on all of the food? That it takes about five minutes to make. In the blender. BOOM.
One batch yields about ¾ of a cup, but you can double, triple, or even quadruple the recipe easily.
Ingredients and substitutions
- tahini - Sesame seed pasta (aka tahini) is the base for your dressing.
- lemon juice - Adds acidity. You can use lime juice or rice vinegar instead, if you prefer.
- low-sodium soy sauce - Use gluten-free tamari for gluten-free lemon tahini sauce.
- fresh ginger - Adds a touch of heat and amazing flavor! You can use a teaspoon of ground ginger instead. You may need to add more, depending on how old your ground ginger is.
- garlic powder - Boosts the flavor with some umami goodness!
- hot sauce - I like the sweet heat that sriracha adds to this sauce. You can also use gochujang or your favorite hot sauce instead.
How to make lemon tahini sauce
OK, y'all, this is a complicated recipe.
Are you ready?
Puree all of your ingredients in a blender or food processor until smooth, and you’re good to go.
Stir your tahini before measuring! Tahini, like natural peanut butter, separates as it sits, and if you just use the tahini from the top of the jar, your sauce will be runny.
Serving and storage directions
I love this tahini sauce as a salad dressing. You can keep it simple with greens and chopped veggies or add air fryer falafel to the top to make it a meal.
It's also delicious drizzled over roasted veggies or as a dip for baked tofu. Someone on Twitter recently said he uses this tahini dressing as a dip for french fries, and I am all in on that!
Try it on your next Buddha bowl or use it in place of the usual dressing ingredients when you're making a massaged kale salad.
You can really use this sauce anywhere your life could use a bit of bright, creamy, rich goodness. I've even used it as a sandwich spread or in place of sour cream on nachos.
The only limit is your imagination, y'all.
Store any leftovers in an airtight container in the refrigerator. It will keep for four to five days.
Frequently asked questions
Tahini, like natural peanut butter, tends to separate. If you're using a new jar of tahini and don't stir well, you'll end up with watery sauce. Stir your jar of tahini well every time, and you'll have a seed butter that's much more predictable in recipes.
If your tahini sauce is thicker or thinner than you'd like, don't worry!
For thicker sauce, add more tahini. For thinner, add more water. Easy peasy!
Lemon tahini sauce multiplies easily, so make as little or as much as you need! Double, triple, etc!
More easy tahini sauces
Lemon Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon low sodium soy sauce
- ½" piece fresh ginger
- ½ teapoon garlic powder
- 1 teaspoon hot sauce of your choice - (or more, to taste)
- Puree all of your ingredients in a blender or food processor until smooth, and you’re good to go.