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Tahini lemon sauce served with pita and grilled vegetables
Creamy sesame paste dip with a tangy lemon flavour

Lebanese tahini & lemon sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Making tahini sauce, or 'tarator', is a kind of kitchen magic trick. When sesame paste meets lemon juice, the mixture first thickens surprisingly, then becomes silky creamy and white with the addition of water. This technical transformation gives the sauce its characteristic texture reminiscent of cream, without adding any dairy.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 195 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Medium mixing bowl (for comfortable mixing)
  • Whisk (for emulsion)
  • Garlic press or fine grater
  • Lemon squeezer

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Grate the garlic as finely as possible, or crush to a paste with a pinch of salt.

Tip: Salt helps break down garlic fibres, so you can crush it almost to a cream, leaving no chunks in the silky sauce.
2 ✓

Pour the tahini into a bowl. If the oil has separated in the jar, stir the contents thoroughly beforehand.

Tip: Tahini tends to settle, thick paste at the bottom, oil at the top. Without homogenising, the recipe ratios will be off.
3 ✓

Pour the lemon juice and garlic paste into the tahini. Start mixing with a whisk. The mass will suddenly seize up, thicken, and may become lumpy – this is the goal!

Tip: The acid causes proteins to coagulate, and the mixture 'binds' the liquid. Don't give up, this is part of the process.
4 ✓

Gradually add cold water by the tablespoon, while whisking continuously and vigorously.

Tip: Cold water helps stabilise the emulsion (the lasting mixture of fat and water), making the sauce light and airy.
5 ✓

Add water until the sauce reaches the consistency of double cream and the colour becomes almost completely white.

Tip: Final consistency is a matter of taste: leave thicker for dipping, thinner for salad dressing.
6 ✓

Taste and salt generously. Sesame and lemon 'absorb' a lot of salt.

Tip: Salt is essential for flavour perception, highlighting the nutty character of sesame.
7 ✓

Drizzle with olive oil when serving.

Tip: Oil on top prevents skin formation and adds fresh flavour.

Recipe FAQ

Why did the tahini go rock hard with the lemon?
Don't panic, this is natural! Sesame oil and lemon acids react this way. Continue adding water, and it will whiten and cream beautifully.
It became too runny, what do I do?
Add another spoonful of tahini and mix smooth.
How long does it keep?
In the fridge, in a sealed jar for 3-4 days. If it thickens in the cold, loosen again with a drop of water.

Ingredients

  • 100 g Tahini (sesame paste, stirred)
  • 50 ml Fresh lemon juice (approx. 1-1.5 lemons)
  • 60 ml Cold water (or as much as it absorbs)
  • 2 cloves Garlic
  • 3 g Salt
  • 15 ml Extra virgin olive oil (for serving)