This creamy lemon tahini sauce is perfect for falafel, salads, or as a dipping sauce for vegetable, pita breads, or corn chips. It’s easy to make, dairy-free, gluten-free, and bursting with fresh lemon flavor. It’s ready in minutes and delicious on everything.
I’ve lost count of how many times I’ve opened the fridge, hoping for inspiration and finding only a sad carrot and half a cucumber staring back at me. That’s when I remember my secret weapon…tahini.
Store-bought dressings? Please. They either taste like glue or like someone melted a lemon-scented candle into oil.
But tahini? It’s nutty, earthy, and turns into liquid gold the moment you add lemon juice.
It took a few tries, but I have finally created the perfect creamy lemon tahini sauce, and now it’s the one I keep coming back to. It’s perfect for falafel, brightens up any salad, and makes raw vegetables actually taste like something you actually want to eat.
What you need to make lemon tahini sauce
- Tahini — I go for hulled tahini as it’s smoother and sweeter than unhulled
- Lemon juice — fresh squeezed, not the bottled stuff
- Water — for thinning the sauce to the right consistency
- Garlic — fresh is great, but garlic oil works too
- Salt — I use fine sea salt, so it dissolves evenly
- Pepper or cayenne — optional, depending on how much bite you want
Tips for making lemon tahini sauce
Adjust the thickness to your liking: Mix the tahini and lemon juice together first by shaking them in a jar. It will look like a clumpy mess at the start, but trust me, shake until it’s smooth. If it’s too thick, add water a teaspoon at a time. If it seems too thin, add a spoonful more tahini. If you want to use it as a spread instead of a sauce, reduce the water to 2 tablespoons instead of ¼ cup.
Garlic options: Garlic oil keeps it smooth and low-FODMAP. Minced garlic gives a stronger bite—your call.
Make ahead: Keeps in the fridge for 4–5 days (not at our house, as we eat it quickly). It thickens as it chills; a splash of water wakes it up.
Flavor upgrades: For a different Mediterranean twist, add ½ teaspoon of ground cumin and/or coriander, or mix in a few chopped coriander (cilantro) leaves.
Esther’s secret ingredient: Don’t skip the salt. It pulls the whole thing together.
Serving suggestions
This lemon tahini sauce is quite versatile.
- Drizzle over homemade falafel, grain bowls, or roasted veggies.
- Stir a spoonful into a grain bowl and call it lunch
- Toss with chopped cucumbers, tomatoes, and herbs for a quick salad.
- Use as a dip for crudités or pita chips (GF if you need it).
This sauce is similar to the coating I use on my roasted cauliflower recipe.
Our lemon tahini sauce recipe
Lemon tahini sauce
This easy lemon tahini sauce with garlic and spices is creamy, flavorful, and perfect for falafel, salads, and veggies.
Ingredients
- ¼ cup tahini
- ¼ cup water
- 2 Tablespoons lemon juice
- 1 clove garlic, minced or 1 teaspoon garlic oil
- ¼ teaspoon salt
- pinch pepper or ground cayenne (optional)
Instructions
- In a shaker jar / bottle, add the water, lemon juice, salt, and pepper. Cap and shake until salt dissolves.
- Add the garlic-infused olive oil (or minced garlic) and the tahini to the jar, cover again, and shake until fully mixed and creamy.
Notes
For a different Mediterranean flavor, add ½ teaspoon of ground cumin and / or coriander or some chopped coriander (cilantro) leaves.
If you prefer a thicker sauce for use as a spread, reduce the water to 2 Tablespoons from ¼ cup.
Nutrition Information:
Yield: 5 Serving Size: 2 TablespoonsAmount Per Serving: Calories: 82Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 112mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 2g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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