Tahini Sauce


  • 1 cup sesame tahini
  • 1/3 cup lemon juice [1-2 fresh lemons depending on size]
  • 2-4 cloves garlic (minced)
  • 1-1 1/2 cup water
  • 1/2 – 1 tsp cayenne pepper
  • 1 tsp salt [ground Himalayan Pink]
  • 1 bundle of parsley (leaves and minor stems minced)

Optional: 1 bundle of cilantro (leaves and minor stems minced)


Using Blender or Food Processor

  • Add the tahini, lemon juice, garlic, parsley, and cilantro if being used. Begin to process.
  • Slowly add in the water until desired texture is reached.
  • Once you’ve gotten your favorite texture, add in the seasonings and again process until all is fully mixed.
  • Refrigerate until ready for use.

Using Knife

  • After everything is minced, add the garlic, parsley and cilantro if being used, salt, cayenne pepper, and lemon juice to a glass jar, or bowl etc. (the container you will store it in) and thoroughly mix.
  • Add half of the tahini and half of the water and mix together.
  • Once mixed, add the remainder of the tahini and gradually add in the water until your desired texture is reached. It should be a thick sauce but not a thick paste.
  • Refrigerate until ready for use.

Note: The sauce will last up to 1-2 weeks in the fridge. This is a great sauce for salads and topping on falafels.

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