Basic Tahini Sauce

Recipe contributed by Molly O'Neill; photo by Tami Ganeles Weiser Yield:  10 servings (1 1/4 cups total)
Prep Time:  5 minutes Cook Time:  0 minutes

Basic Tahini Sauce

This Molly O'Neill recipe is great on a classic falafel sandwich to cool down fiery harissa or s'zug and help the stuffings stand up to the crispy, earthy falafel balls. It is handy for so much more: drizzle it on an everyday green salad with pickled eggplant or beets and onions; add a handful of chickpeas with plenty of fresh ground black pepper, and you've got a super-quick vegan meal; add it to a rice salad. This is truly a great basic.


1 cup tahini paste

1 garlic clove, minced into a paste

Juice of 1 lemon

¼ cup cold water, more if necessary

¼ teaspoon salt

Dash of freshly ground black pepper


  • Combine all of the ingredients in a bowl and whisk until smooth. Add additional water, if needed, to obtain the desired consistency for your exact dish.
  • Refrigerate until ready to serve.
  • Kitchen Tips

    • This will last for at least 1 week, covered, in the refrigerator, but it will need to be stirred before each use.

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