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,


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


  • 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.
  • Season with salt and pepper. Chill at least 30 minutes before serving.

Comments (14)

(5 from 8 votes)

Recipe Rating

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Very, very bitter.


I love tahini but don't need all the calories so I used 1/2 the tahini and replaced the other half with cooked oatmeal! Sounds weird but plain oatmeal tastes pretty neutral and gives good body, so it still tasted great and was smooth and silky.


Wow! That's an amazing idea. I'd never have thought of that. Thanks!

Lorie Gonta

I wish there was a calorie count for all the recipes. My cardiologist has me counting calories on plant-based and it would be so much easier to know before hand.


I had a similar need a few days ago, and searched online using "Nutrition calculator for recipe." There are a few other options you might want to try on to see which best fits your needs, but I went with the one on


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


One of the best bowls I've ever had! Thanks!


I find the recipe a bit too bland. Add soy sauce instead of salt and 1 tsp of mustard powder and a bit of chili sauce to your liking. Substitute fresh garlic with power garlic and you can just mix by hand "saving" blender dishwashing.


Subbed this in my beet and barely salad because YUM


Oh my goodness! So tasty


How long does this sauce keep for ?

Linda Boswell

I make this for pita toasts. Gets rave reviews from my family!

Diane Sonneville

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

Courtney Davison

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

About the Author

Headshot of Darshana Thacker

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 and follow her on Instagram for more.
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