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  • Prep-time: / Ready In:
  • Makes 1½ cups
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This basic sauce is very kid-friendly. Serve it with Couscous Bowls or other bowl creations, or as a dipping sauce for fresh veggies. If you want to add a little zing, stir in ¼ cup fresh tarragon or chives.

Recipe from Forks Over Knives Family.

By Darshana Thacker Wendel,

Ingredients

  • ½ cup tahini
  • ¼ cup lemon juice
  • 3 cloves garlic, minced
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. In a blender combine ½ cup water, the tahini, lemon juice, and garlic. Cover and blend until smooth, thinning with additional water, 1 tablespoon at a time, if needed to reach pouring consistency.
  2. Season with salt and pepper. Chill at least 30 minutes before serving.
(6)
8 Comments

Comments (8)

(4.33 from 6 votes)
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Margaret2 days ago
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Haven’t made this yet. I have made the roasted sesame seeds and ground them to a paste and now want to make a sauce for falafels

Marianne3 months ago
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One of the best bowls I’ve ever had! Thanks!

Kiki3 months ago
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Subbed this in my beet and barely salad because YUM

Shana6 months ago
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Oh my goodness! So tasty

Sheri8 months ago
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How long does this sauce keep for ?

Linda Boswell12 months ago
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I make this for pita toasts. Gets rave reviews from my family!

Diane Sonneville1 year ago
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The one cup of water was way too much and resulted in a dipping sauce that was more drinkable than dippable.

Courtney Davison10 months ago
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Hi Diane,
I’m sorry about that. Tahini thickness can vary a lot depending on the brand. We’ve updated the instructions to start with ½ cup water rather than 1 cup water; additional water can be added 1 to 2 Tbsp. at a time as needed to reach drizzling consistency. Thank you for the feedback.
Courtney
Editor, Forks Over Knives

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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