Tahini Sauce

This sauce is silky smooth, and goes with so many recipes, especially those with a Middle Eastern flavour. It's my go-to sauce to drizzle over roasted veg and falafel, stir into yogurt for dips, and use as the basis of all kinds of salad dressings.

If you're catering for lots of guests, feel free to double this recipe up, as it keeps very well in the fridge. And all hale Yotam Ottolenghi for introducing us to this heavenly sesame-seed paste!

Yields ½ cup


  • 80g light tahini paste
  • 1 small clove garlic, grated
  • 1 tbsp olive oil
  • 1 tsp salt
  • Good grinding of black pepper
  • Juice of 1 lemon
  • ½ cup hot water


  1. Place all the ingredients apart from the water into a mixing bowl, and whisk to combine.
  2. Gradually add the water and keep whisking until you have a smooth sauce. It will look a little grainy to start, but don't panic! You might not need to use all the water – simply add it until you reach the consistency you prefer (I like mine quite runny).
  3. Check the seasoning and adjust to taste before serving. Store in an air-tight container in the fridge for up to a week.

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