Tahini & lemon sauce

Tahini & lemon sauce

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(4 ratings)

Prep: 10 mins plus chilling, no cook


Serves 6
This thick and creamy Greek sauce is almost like a dip - serve with slow-cooked meats, roasted vegetables, or chunks of bread for dipping

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal84
  • fat8g
  • saturates1g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein2g
  • salt0g


  • 4 plump garlic cloves
  • 3 tbsp tahini paste
  • juice 2 lemons, plus extra to taste



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • pinch of paprika, to garnish



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tbsp olive oil (optional)
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Crush the garlic with a good pinch of sea salt using a pestle and mortar or garlic press. Mix in the tahini paste with a balloon whisk.

  2. Keep whisking as you slowly mix in the lemon juice – the tahini will lighten in colour and thicken. Taste it, and if you are happy, loosen slightly with a few tsp of water. If you prefer it more tangy, beat in more lemon juice. Cover and chill for 30 mins-1 hr. When ready to serve, sprinkle with paprika and drizzle with oil, if you like.

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Comments, questions and tips

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Anne-Sophie - City Cookie's picture
Anne-Sophie - C...
14th Jan, 2019
There is way too much garlic in this recipe!
9th Oct, 2017
This recipe is missing the warm water that is used in traditional Tahini recipes to loosen it and dilute the flavour. To anyone trying this recipe I would recommend adding it in!
Minoo's picture
7th Mar, 2017
This sauce is crazily strong - so full of garlic that it's almost hot, and really lemony too. It therefore feels like an equivalent to horseradish: something you'd have as a condiment, rather than a sauce. Was very easy to make though.
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