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Tahini sauce in a large bowl with juiced lemons
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5 from 7 votes

Lebanese Tahini Sauce

This is an authentic Lebanese Tahini Sauce recipe you can make with only four ingredients and no special equipment - includes step-by-step tutorial & video!
Course Sauces
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Servings 8 servings
Calories 92kcal
Author Yumna Jawad


  • 1/2 cup tahini paste
  • 1/3 cup lemon juice
  • 2 garlic cloves pressed/minced
  • 1/4 teaspoon salt
  • 1/4-1/2 cup water depending on desired consistency


  • Place the tahini paste in a small bowl. Add the lemon juice, crushed garlic and salt. Use a whisk or fork to combine mixture. Alternatively, you can blend everything in a small food processor or blender, stopping periodically to scrape down the sides as necessary.
  • After a few minutes of mixing, the sauce will turn into a smooth thick paste. Slowly add water to the mixture and whisk until you reach the desired consistency.
  • Taste and adjust by adding more lemon juice, salt or water.



Storage: Store any leftovers in an airtight container. The sauce will last up to 2 weeks in the fridge or 3 months in the freezer.
Make Ahead Tips: You can make the tahini sauce up to 2 weeks in advance and double or triple the recipe to have it on hand to use throughout the week.
Sourcing: You can find tahini at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients or next to the nut butters in some grocery stores. I recommend the Ziyad brand on Amazon (affiliate link). 
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


Calories: 92kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg