New This Month

Spicy Tahini Sauce

Used throughout the Middle East as a dressing for salads, a sauce to drizzle over fish, chicken or vegetables, or as a dip in combination with eggplant or chickpeas, tahini is made from untoasted sesame seeds.

  • Yield: Makes 1 cup

Photography: Reed Davis

Source: Martha Stewart Living, October 2000


  • 1/2 cup tahini, well stirred
  • 1/4 cup freshly squeezed lemon juice
  • 1/8 teaspoon paprika
  • 1/4 teaspoon coarse salt


  1. Whisk the tahini, lemon juice,1/4 cup water, paprika, and salt in a medium bowl until smooth and combined. This will keep in the refrigerator for two to three days.

Cook's Notes

Add 1 or 2 tablespoons water for thinner sauce.

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