Israeli Tahini Sauce (טחינה)

About This Recipe

In Israel, tahini (techina) is not just a condiment — it's a religion. Made from 100% sesame paste, diluted with lemon juice and water until it transforms into a luxurious, creamy sauce, it's poured over falafel, shawarma, roasted vegetables, fish, and even ice cream. The technique of diluting tahini (which first seizes up) until it becomes silky is one of cooking's most satisfying transformations.

Ingredients

Serves 8

• 1 cupraw tahini (100% sesame paste)
• 1/2 cupfresh lemon juice (about 3 lemons)
• 2 clovesgarlic, minced or pressed
• 1/2 tspsalt
• 1/4 cupcold water (plus more to adjust consistency)
• 1/4 tspcumin (optional)

Instructions

1. 1

   Start with tahini and garlic

   Stir raw tahini well in the jar to recombine the oil and paste. Combine tahini with pressed garlic in a bowl.

2. 2

   Add lemon juice

   Add all the lemon juice at once and stir — the mixture will thicken dramatically and seize up into a stiff paste. This is normal.

3. 3

   Add water until silky

   Add cold water a tablespoon at a time, stirring vigorously after each addition. The sauce will loosen and turn pale and creamy. Continue until it reaches a pourable, silky consistency.

4. 4

   Season and taste

   Add salt and cumin if using. Taste and adjust — it should be bright, nutty, and tangy. Add more lemon or water as needed.

Variations

• •

  Add roasted red pepper for a red tahini

• •

  Mix in parsley for green tahini

• •

  Thin further and use as a salad dressing

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 2 weeks. Whisk in a little water to re-emulsify when serving from cold.

Frequently Asked Questions