Tahini Sauce

¼ cup tahini (, hulled (Note 1))

2 ½ - 3 tbsp water ((Note 2))

1 tbsp lemon juice ((Note 3))

½ garlic clove (, pressed through garlic crusher or grated using microplane (to make sauce smooth))

¼ tsp cooking salt / kosher salt

¼ tsp white pepper ((sub black pepper, Note 4))

1 ½ tsp honey (, optional (Note 5))

¼ cup flaked almonds, pine nuts or pistachios (, toasted (Note 2))

Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes to let the flavours meld.
Sauce for Middle Eastern cooked proteins (like Chicken Shawarma, Lamb Shawarma, koftas and meatballs) and in wraps, sandwiches
Roasted vegetables - drizzle over roasted vegetables (carrots, cauliflower, broccoli, pumpkin, green beans and asparagus are some favourites)
Dip for pita bread, crisps or raw vegetable sticks, and things like Arayes (crispy Lebanese Meat Stuffed Pita Breads).

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

CuisineMiddle Eastern

Occasions🥗Dressing📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 5m