Garlic Tahini Sauce Recipe (2024)

This is a fairly traditional tahini sauce. Though the ingredients list doesn't include the water in the recipe steps, thinning the sauce with lemon juice water, or even oil, add some combination until the desired consistency is achieved. The ingredients list results in a fairly stiff sauce, and I think you'll want something a little more fluid.

Sorry, Allan, but garlic-in-the-jar is nasty stuff. It has an off flavor that will spoil any recipe. It's not so difficult to smash a clove of garlic with the side of a knife to use in this recipe (and others).

Minced garlic from a jar works great. Use at least 4 TBSP lemon juice for a single batch or it will be too thick. If making for a dinner party, at least quadruple it. They loved it!

A new staple! Perfect, simple, and delicious. I don't have a mortar and pestle so I dice the garlic and smash it with the back of a spoon on a cutting board. Easy peasy! Delicious on a salad of Persian cukes, tomato, peppers, feta and power greens. Add a little sumac, fresh mint and zaatar for some extra flavor.

Made this sauce last night, although not exactly using exact measurements. It went really well with roasted cauliflower and also with salmon. Easy and good. (Wonder how it will be today?)

I mashed the garlic in mortar and pestle but next time will just use the garlic press and then mash with salt. The garlic stayed a bit too chunky. I also had to add water as the end result was a paste instead of sauce. The modifications resulted in a delicious dressing that I will use as a staple for roasted vegetable grain bowls.

This sauce is delicious! I made it to accompany a whole roasted cauliflower, but it was excellent with the little lamb chops I was also serving. It was quick to prepare, and I think it would go well with nearly any roasted vegetable or meat. A definite winner!

I found the sauce to be too thick using the particular tahini I bought from Whole Foods. I thinned it with bit of water. It was excellent on roasted sweet potato, acorn squash, and portobello mushroom.

I added much more garlic than it called for!

I made this as is and was delighted to have a quick, simple tahini sauce recipe at hand. I used mine over rice and air-fried cauliflower for a lunch-time treat.

As noted by others, the volume of lemon juice cited here is too small. Use water and keep tasting, finishing with fruity Greek olive oil.

I will use less lemon juice next time, but it’s a good traditional tahini.

Instead of water, use ice cubes as the tahini reacts perfecty to cold

The whole roasted cauliflower and this sauce are very much favorites of mine, good for dinner parties, too! Please add "water" to the list of ingredients! Thank you.

Mashed garlic with 1 t very coarse salt, was easier than I thought it would be.

I mashed the garlic in mortar and pestle but next time will just use the garlic press and then mash with salt. The garlic stayed a bit too chunky. I also had to add water as the end result was a paste instead of sauce. The modifications resulted in a delicious dressing that I will use as a staple for roasted vegetable grain bowls.

I added about 1/2 cup of plain Greek yogurt to the mix and it was fabulous.

A new staple! Perfect, simple, and delicious. I don't have a mortar and pestle so I dice the garlic and smash it with the back of a spoon on a cutting board. Easy peasy! Delicious on a salad of Persian cukes, tomato, peppers, feta and power greens. Add a little sumac, fresh mint and zaatar for some extra flavor.

This is a great alternative sauce than the almond/olive oil one, far easier to make, lower fat and very tasty.

Minced garlic from a jar works great. Use at least 4 TBSP lemon juice for a single batch or it will be too thick. If making for a dinner party, at least quadruple it. They loved it!

This is a fairly traditional tahini sauce. Though the ingredients list doesn't include the water in the recipe steps, thinning the sauce with lemon juice water, or even oil, add some combination until the desired consistency is achieved. The ingredients list results in a fairly stiff sauce, and I think you'll want something a little more fluid.

I found the sauce to be too thick using the particular tahini I bought from Whole Foods. I thinned it with bit of water. It was excellent on roasted sweet potato, acorn squash, and portobello mushroom.

Made this sauce last night, although not exactly using exact measurements. It went really well with roasted cauliflower and also with salmon. Easy and good. (Wonder how it will be today?)