Quick Blender Tahini Sauce
Make this creamy lemon tahini sauce in under 5 minutes with a blender—perfect for falafel, shawarma, salads, and dips.
or read on for step-by-step instructions with photos
The Only Tahini Sauce Recipe You Need
I’ve made this tahini sauce more times than I can count—in busy professional kitchens and at home for my family. It’s lemony, creamy, perfectly balanced, and comes together in under 5 minutes with nothing but a blender.
As an Iraqi-Canadian chef, I’ve worked with tahini enough to know it can be finicky. It seizes, it splits, and it’s messy to mix by hand. But this blender method is foolproof. No whisking, no clumps—just smooth, velvety tahini sauce that you can drizzle, dip, or toss into a salad.
Why You’ll Love This Easy Tahini Sauce
Quick and foolproof: Everything goes into one blender. No whisking, no clumping, just silky-smooth tahini sauce in minutes.
Versatile and adaptable: Simply adjust the amount of water to make it as thick as a spread, thin into a dressing, or serve as a dip—this base covers it all.
Deep, balanced flavor: Toasted sesame oil adds rich nuttiness, while maple syrup softens any bitterness for a balanced finish.
What’s Ahead in This Lemon Tahini Sauce Recipe
Pro Tips: From adjusting consistency to choosing the right tahini, I’ll share chef-tested tricks for perfect results every time.
Substitutions: Ideas to customize your tahini sauce with garlic, herbs, different oils, and flavor twists.
Storage: How to store this sauce, how long it keeps, and whether you can freeze it.
Serving Ideas: Creative tahini sauce uses—drizzle over shawarma & falafel, toss into salads & grain bowls, or spread on wraps & sandwiches.
FAQs: Answers to common questions like what to do if your tahini paste has separated and how to rescue a seized-up, clumpy batch.
But first, I’ll walk you through how to make this tahini sauce step-by-step, so you can start drizzling it on everything.
Let’s get blending!
What You’ll Need to Make Tahini Sauce
Tahini Sauce Ingredients
½ cup tahini paste
1 tablespoon toasted sesame oil
1 tablespoon extra virgin olive oil
2 lemons juiced (about ¼ cup)
¼ cup water
1 teaspoon maple syrup
1 teaspoon salt, or to taste
Optional: 1 clove garlic
Equipment for Homemade Tahini Sauce
Immersion blender (with blending pitcher) or a regular blender
Measuring cups and spoons
Spatula
Small jar or container for storage
Makes: 1 cup (6–8 servings)
Prep: 5 min
How to Make Tahini Sauce
Step-by-Step with Photos
Step 1: Measure tahini sauce ingredients
Add all of the ingredients to a blending pitcher (I used a measuring cup). There’s no need to layer or whisk—just add everything straight in: tahini, sesame oil, olive oil, lemon juice, water, salt, maple syrup, and garlic if you're using it.
💡 Pro Tip: Make sure to give your tahini paste a good stir if there’s oil floating on top—natural separation is normal (just like with natural peanut butter).
Step 2: Blend tahini sauce until smooth
Blend everything until the sauce is completely smooth and creamy. If using an immersion blender, start at the bottom and slowly move the blender up to make sure all the ingredients get fully incorporated.
Taste and adjust the sauce with a little more salt, lemon for tang, maple syrup if it tastes bitter, or more water if it’s too thick.
Step 3: Serve or store
Use the tahini sauce right away, or transfer it to a jar and pop it in the fridge for later. It can be used thick as a dip or thinned out with water for a more pourable dressing. If it thickens in the fridge, just stir in a splash of water before serving.
My Tips for the Best Tahini Sauce
Stir the tahini well: Tahini paste is made from ground sesame seeds, just like nut butter, meaning it often naturally separates with oil rising to the top. Just stir it really well before measuring to make sure your sauce blends evenly and has the right texture.
Taste to adjust: Tahini varies widely by brand—some are more bitter or thick than others. Always taste and adjust your sauce with more lemon juice for tang or maple syrup to mellow any bitterness.
Use toasted sesame tahini: The best tahini paste for this sauce is made with toasted sesame seeds, which gives it a deeper, nuttier flavor. If your jar doesn’t say “toasted,” then you’ve got raw sesame tahini—but don’t worry, the toasted sesame oil in this recipe helps boost that flavor. You can even add an extra tablespoon for more toastiness.
How to make a thicker tahini dip or spread: Instead of a ¼ cup of water, start with just 2 tablespoons to make a thick, scoopable tahini dip. Perfect for dipping with veggies or spreading on pita sandwiches.
How to make a thinner tahini salad dressing: Once your tahini sauce is fully blended, add more water, 1 tablespoon at a time, until it’s easily pourable.
Tahini & acid pro tip: Lemon juice thickens tahini quickly, and adding it alone will cause your sauce to seize. To keep it smooth, even if you're just adding a splash more lemon for brightness at the end, balance it with a little water to keep the consistency stable.
Tahini Sauce Variations and Ingredient Swaps
Garlic: A small clove of garlic adds sharpness and depth to tahini sauce, making it especially good with shawarma or falafel. For a mellower flavor, try roasted garlic.
Switch up the oil: No sesame oil? Use all olive oil, or play around with flavored oils like chili oil or herb-infused olive oil.
Lemon juice: Acid is key to emulsifying tahini sauce and giving it that creamy texture. If you’re out of lemons or want to switch up the flavor, try lime juice, apple cider vinegar, or even plain white vinegar—they all work, depending on the flavor profile you’re going for.
Maple syrup alternatives: Honey works great if you’re not vegan. Agave or even a pinch of sugar can work too—just adjust to taste.
Go herby: Blend in parsley, cilantro, dill, or basil for a bright, green tahini sauce. It’s fresh, flavorful, and great on roasted veggies or grain bowls.
Make it spicy: Add cayenne, hot sauce, or harissa for heat—or go for a spiced twist with cumin, za’atar, or sumac.
Asian-inspired: Swap lemon juice for rice wine vinegar, add freshly grated ginger and a splash of tamari or soy sauce. It’s amazing with soba noodles or tossed over steamed greens.
How to Store Tahini Sauce
Fridge: Store your tahini sauce in an airtight jar or container in the fridge. It should keep well for up to a week. If it thickens or separates as it sits, just give it a good stir, and add a splash of water to loosen it back up.
Freezer: Yes, you can freeze tahini sauce! Transfer it to a freezer-safe container, leaving a little space at the top. Let it thaw in the fridge overnight, then stir well to restore the creamy texture.
Tahini Sauce Uses and Serving Ideas
With Middle Eastern dishes: Tahini sauce pairs beautifully with shawarma, kebabs, or summer lamb roast. I served mine on a fully loaded oven roasted chicken shawarma plate (pictured above) with bulgur pilaf, marinated veggies, tabbouleh salad, jajik sauce, and pickled onions—it was an instant weeknight favorite!
As part of a mezze spread: Scoop it with warm pita alongside zhoug, hummus, baba ganoush, or labneh for a classic Middle Eastern dip board.
As a salad dressing or drizzle: Thin with water and toss with greens, cabbage slaw, Middle Eastern chopped salad—or drizzle over grain bowls to tie everything together. It’s the star of my make-ahead power salad for camping with kale, chickpeas, and crunchy veg.
On toast or sandwiches: Use as a creamy, plant-based mayo swap in wraps, sandwiches, or toast—especially tasty with falafel, grilled eggplant, or a simple tomato-and-avocado combo.
With soba noodles: For a Japanese-inspired twist, toss with soba noodles, shredded veggies, green onions, tamari, and fresh ginger.
Tahini Sauce FAQs
What is tahini made of?
Tahini is made from just one ingredient: ground sesame seeds. Depending on the brand, tahini may be raw or toasted—this tahini sauce works with either, but toasted tahini has a deeper, nuttier flavor.
Should you stir tahini?
Yes, you should always stir tahini before using it. The oil naturally separates in the jar, so stirring it ensures a smooth, consistent texture before blending it into the sauce.
Make sure to reach down to the bottom of the jar, as it will be thickest on the bottom. If the bottom solidifies, transfer the contents to a bowl and use a whisk or blender to reincorporate. Warming the jar slightly in a bowl of warm water can help loosen it, too.
Why is my tahini sauce bitter?
Tahini sauce can taste bitter from raw or lower-quality sesame seeds—especially if they’re unhulled or untoasted. To balance it, stir in a little maple syrup, honey, or sugar to smooth out the flavor.
What thickens tahini sauce?
Tahini sauce thickens when you add lemon juice or another acid. This triggers emulsification, which gives the sauce its creamy texture. That’s why adding acid without water can make it clump—so make sure to add water at the same time.
How do you fix a seized-up tahini sauce?
To fix seized tahini sauce, keep blending and gradually add water. It may look curdled at first, but as the water emulsifies into the tahini, it will smooth out into a creamy consistency.
Does water temperature matter for tahini sauce?
Water temperature doesn’t matter when making tahini sauce. Despite many recipes suggesting to use ice cold water, room temp or tap water works just as well in my experience—what matters is the ratio, not the temp.
Can you freeze tahini sauce?
You can freeze tahini sauce without any problem. Like hummus, it freezes and thaws well—just store in small containers, thaw overnight in the fridge, and stir to revive the texture.
Is tahini sauce vegan and gluten-free?
Tahini sauce is naturally both vegan and gluten-free. It’s made without any animal products or wheat—just be sure to check your tahini brand for cross-contamination if needed.
That’s it—this quick tahini sauce is ready to drizzle, dip, or dollop.
I used to make this sauce all the time as a line cook at a Middle Eastern/Israeli restaurant—guests would often ask for the recipe. Now, this variation is a staple in my home kitchen too.
With just a few pantry staples and a blender, you’ve got a rich, balanced tahini sauce in under 5 minutes. It's incredibly versatile—excellent drizzled on shawarma or falafel, or as a simple veggie dip. But here’s the real secret: it makes an incredible salad dressing—healthy, umami-packed, and truly delicious, you'll wonder how you ever made salads without it.
Pin This Easy Tahini Sauce Recipe for Later!
5-Minute Lemon Tahini Sauce Recipe
Creamy, tangy, and made in one blender—this tahini sauce is your new go-to for shawarma, falafel, salads, and more.
Makes: 1 cup (6–8 servings) Prep: 5 min
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
Tahini Sauce Ingredients
½ cup tahini paste
1 tablespoon toasted sesame oil
1 tablespoon extra virgin olive oil
2 lemons juiced (about ¼ cup)
¼ cup water
1 teaspoon maple syrup
1 teaspoon salt, or to taste
Optional: 1 clove garlic
How to Make Tahini Sauce
Measure and add ingredients. Add tahini, sesame oil, olive oil, lemon juice, water, salt, maple syrup, and garlic (if using) to a blending cup or standard blender. No need to layer—just add everything in. Pro Tip: Stir tahini well before measuring if it’s separated.
Blend until smooth. Blend until creamy and fully combined. If using an immersion blender, start at the bottom and move up slowly to incorporate everything evenly. Taste and adjust with more salt, lemon, maple syrup, or thin out with water as needed.
Serve or store. Use immediately, or store in an airtight container or jar in the fridge for up to a week. Stir before using, and add a splash of water if it thickens.
Top Tips for the Best Tahini Sauce
Use toasted sesame tahini: For a deeper, nuttier flavor, choose tahini made from toasted sesame seeds. If you’ve only got raw tahini, no worries—the toasted sesame oil in this recipe brings a little nutty richness too.
For a thicker dip: Instead of a ¼ cup of water, start with just 2 tablespoons to make a scoopable tahini dip—great for veggies or spreading on pita sandwiches.
For a thinner dressing: Once blended, add 1 tablespoon of water at a time, until the sauce is easily pourable for salads or bowls.
For more, check out my tips, substitutions, storage tips, serving ideas, and FAQs!
Did you try this lemon tahini sauce recipe?
I’d love to know how it turned out—or how you customized it! Drop a comment below or tag me on Instagram @onecreativecook so I can see your delicious creations.
More Delicious Sauce Recipes to Try
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Spicy Middle Eastern zhoug: This vibrant, herby Yemeni condiment brings the heat and makes an incredible pairing with tahini, falafel, or grilled meats.
Simple all-purpose stir fry sauce: A quick and easy homemade stir-fry sauce that’s bold, savory, and way better than anything from a bottle.
Immersion blender hollandaise sauce: Tangy and buttery, this quick hollandaise uses my no-fail immersion blender technique—works like a charm every time.
Creamy vegetarian Caesar dressing: A creamy, garlicky Caesar dressing made with capers instead of anchovies for umami richness—no fish needed.
