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Tahini Sauce

Use this dressing for Steamed Broccoli and Squash with Tahini Sauce (or any greens). It is also delicious simply drizzled over cooked salmon, tofu, or chicken breast.

  • Yield: Makes 1 1/4 cups
Tahini Sauce

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2012


  • 1/2 cup tahini
  • Grated zest and juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 chopped garlic clove
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Coarse salt


  1. In a food processor, puree tahini, lemon zest and juice, olive oil, garlic, cumin, paprika, and 3/4 cup water until smooth. Season with salt.

Cook's Note

Store sauce in an airtight container in the fridge for up to 1 week.


Reviews (3)

  • memszy 1 May, 2013

    I don't know why some on this recipe & related recipe are saying the sauce is bitter unless they've not had Tahini or the spices before. This would not be meant to be a sweet dressing or sauce. I have plain Tahini, which is ground sesame seeds and I guess some might say it's bitter because it sure isn't sweet. Adding the lemon and other ingredients wouldn't make it bitter so I'm wondering if it's due to individuals liking sweet over savory dressings. I liked the dressing. Esp with the lemon.

  • diddleydoo 9 Feb, 2013

    This sauce is amazing! Love love love it. You definitely need to add water to the recipe until the dressing is the consistency you desire from a dressing (think salad dressing). Without water, mine looked like peanut butter...

  • jenniealice 4 Jan, 2012

    I'm not sure what's off about this sauce, but it was far too bitter to be enjoyable.

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