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Yoghurt tahini sauce served
Creamy and tasty yoghurt tahini sauce

Creamy yoghurt & tahini sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Tahini (sesame paste) is a uniquely behaving ingredient: made from oily seeds, yet if we add water or lemon juice, it seizes and hardens before becoming creamy. This physical phenomenon scares many beginners, but it's just emulsion. Yoghurt's acidity and water content help tame tahini's density, creating a light, nutty sauce.
🕒 Prep Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 165 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Whisk: For mixing tahini smooth.
  • Citrus juicer: To extract fresh juice.
  • Fine grater: For garlic.

Allergen Information

⚠️ Milk
⚠️ Sesame

Instructions

1 ✓

Grate garlic as finely as possible, or crush to a paste.

Tip: Large garlic chunks can be an unpleasant surprise whilst eating.
2 ✓

Stir tahini in its jar, as oil tends to sit on top.

Tip: If not stirred, the bottom will be too dry and hard.
3 ✓

In a bowl, mix tahini and lemon juice. Don't be alarmed, it will thicken first and may look lumpy.

Tip: Lemon juice water content reacts with sesame, but further mixing loosens it.
4 ✓

Add yoghurt, and work into a smooth cream.

Tip: Now the sauce becomes truly silky.
5 ✓

Stir in crushed garlic, olive oil, salt and pepper.

Tip: Olive oil adds shine and extra creaminess.
6 ✓

Finely chop parsley, and fold into sauce.

Tip: Use a sharp knife so you don't bruise leaves, so they don't leak juice and discolour the sauce.
7 ✓

Place in fridge for at least 15 minutes for flavours to meld.

Tip: Tahini hardens slightly upon cooling, so sauce will be thicker when served.

Recipe FAQ

Tahini clumped when I added lemon.
Don't panic! This is a natural reaction. Add a little water gradually and keep mixing, it will smooth out beautifully.
Sauce became bitter.
Old or poor quality tahini can go rancid. Always taste tahini by itself before use.

Ingredients

  • 200 ml Natural yoghurt
  • 50 g Tahini (sesame paste)
  • 20 ml Fresh lemon juice
  • 1 clove Garlic
  • 15 ml Olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 5 g Fresh parsley