Tahini Sauce

Five ingredients, one blender, ten minutes. This is the tahini sauce you’ll keep making on repeat.

Garlic, sesame paste, fresh lemon juice, salt, and cold water spin together into a smooth, pourable sauce that’s nutty, tangy, and garlicky all at once.

Drizzle it over falafel, shawarma, grilled chicken, roasted cauliflower, grain bowls, or honestly just dip warm pita straight into it. There is no wrong answer.

Pro Tips

• Add the water gradually. Tahini seizes up and gets thick before it loosens. Keep blending and adding a splash at a time until you hit the consistency you want.
• Taste and adjust the lemon. Some tahini brands are more bitter than others. More lemon juice balances that out.
• Store in the fridge for up to a week. It thickens as it chills, so stir in a spoonful of water before serving to bring it back to drizzling consistency.