Ingredients
Scale
- ¾ cup tahini (well-stirred)
- ½ cup fresh lemon juice (about 2-3 lemons)
- 2-3 garlic cloves, minced or pressed
- ½ cup cold water (plus more for desired consistency)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon ground cumin (optional but recommended)
- 2-3 tablespoons fresh parsley, chopped (for garnish)
- Optional additions: pinch of cayenne pepper, drizzle of olive oil for serving
Instructions
- Prepare Your Ingredients: Make sure your tahini is well-stirred—give it a good mix in the jar before measuring, as the oil tends to separate. Juice your lemons and mince your garlic cloves finely.
- Start with Tahini Base: In a medium mixing bowl, add the tahini. Using your whisk, stir the tahini briefly to ensure it’s smooth and uniform in the bowl.
- Add Lemon Juice: Pour in the fresh lemon juice and immediately begin whisking. Don’t be alarmed—the mixture will seize up, become thick, grainy, and paste-like. This is completely normal and expected! Keep whisking for about 30 seconds until it’s evenly combined, even though it looks wrong at this stage.
- Incorporate Water Gradually: Start adding the cold water a few tablespoons at a time while whisking continuously. You’ll notice something magical happening—the mixture will begin to loosen, lighten in color, and transform into a smooth, creamy sauce. Continue adding water and whisking until you reach your desired consistency. For a dip, you’ll want it thicker (about ½ cup water). For a drizzling sauce or dressing, add more water (up to ¾ cup) until it’s pourable but still creamy.
- Add Seasonings: Whisk in the minced garlic, salt, and cumin (if using). Mix thoroughly until all the seasonings are evenly distributed throughout the sauce.
- Taste and Adjust: This is the most important step! Taste your tahini sauce and adjust the flavors. Need more tang? Add more lemon juice. Want it saltier? Add a pinch more salt. Too thick? Whisk in more water a tablespoon at a time. Too thin? Add a bit more tahini. The sauce should taste bright, tangy, nutty, and perfectly balanced.
- Let It Rest: If you have time, let the sauce sit for 10-15 minutes. This allows the garlic to mellow slightly and the flavors to marry together. The sauce will also thicken slightly as it rests.
- Serve: Transfer to a serving bowl, drizzle with a little olive oil if desired, sprinkle with fresh parsley, and serve with your favorite dippers or use as directed in your recipe.
Notes
- The Seizing Phenomenon: When lemon juice hits tahini, it WILL seize up into a thick paste. Don’t panic—this is chemistry at work! The water addition fixes this completely.
- Consistency Control: The amount of water determines your final consistency. Add less for a thick dip, more for a pourable sauce or salad dressing.
- Garlic Intensity: Raw garlic is potent. Start with 2 cloves if you’re garlic-shy, or use the full 3 if you love bold flavor. The garlic mellows after sitting in the fridge.
- Lemon Variation: Different lemons have different acidity levels. Start with ½ cup juice and add more to taste.
- Thickening After Refrigeration: The sauce will thicken considerably when chilled. Thin it back out with water or lemon juice as needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 3 tablespoons (approximately 45g)
- Calories: 140
- Sugar: 0g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg