Tahini Sauce

Not too long ago, I posted a recipe for a shawarma seasoning (that was really great), and I used it when making chicken shawarma, another recipe that I will be posting in the near future. To accompany the chicken shawarma, I made a batch of tahini sauce. If you have never had tahini sauce, oh man, it’s a must try. The ingredients are simple, but the impact it makes on sandwiches, or salads for that matter is amazing.

As my chicken shawarma had some hummus I had made a few days prior, I decided to do a final drizzle of tahini sauce to elevate the sandwich to another level.

The picture is not very exciting to say the least, but you can get a sense of what it looks like.

Tahini Sauce Recipe

Let’s get started.


  • 1/2 cup of tahini paste, mixed
  • 2 cloves garlic, mashed
  • 1 lemon, juiced
  • 1/4 cup of lukewarm water, more if needed
  • 1/4 tsp salt, to taste

That’s it. You can add some minced fresh parsley if you want, but I wanted mine to be a bit cleaner in a sense.

Basically add everything to a mixing bowl, and stir until everything is incorporated. The consistency should be that of a salad dressing, not too thick, and not too thin.

Tahini Sauce Recipe

The lemon and garlic are perfectly balanced by the tahini paste. Did I mention how much I love tahini sauce? Again, this tahini sauce goes great on salads, sandwiches, or heck even a quick dip for pita chips. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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