Five minutes, five ingredients, one SUPER delicious tahini yogurt sauce. This sauce is seriously moreish and versatile – drizzle it over juicy lamb koftas or grilled harissa honey chicken, use it as a dipping sauce with two-ingredient dough flatbreads, toss it through salads….the possibilities are endless.
I have to confess to being a mega sauce fiend. No matter what I’m serving up, I’m always eager to pull out some of my favorite sauces to jazz it up (or just sneak some with a spoon!) This tahini yogurt sauce is a real constant on my table. It’s creamy from the tahini and yogurt, zingy from the lemon and garlic, and honestly, just so good.
It’s a great one to have in the fridge because it truly is so usable – it’s great with any meat (particularly with lamb or chicken), delicious with roasted vegetables or potatoes, wonderful as a dipping sauce with flatbreads, as a mayo replacement in burgers, wraps or potato salads or even as an easy no-cook pasta sauce.
Ingredients You’ll Need
You can’t get much better than just 5 ingredients to make a truly delicious sauce! And they’re all cupboard staples – or can be easily found in a regular supermarket.
- Yogurt. Use any plain, unsweetened yogurt here. Greek yogurt will give you a thicker sauce, whereas plain will be a little runnier, so just choose the consistency you prefer!
- Tahini. Lots of people think tahini is bitter, but I think that’s because they’re using the wrong tahini brand. Not all tahini is created equally, and it can be super different in taste and consistency. I’ve certainly had tahini that’s thick, claggy, and bitter, and totally agree that it’s not pleasant. BUT, when you choose a good tahini, the difference is massive. Go for ones produced in Lebanon, Israel, or Palestine – I like Belazu, Al Nakhil, or Al Yaman.
- Lemon juice. Use fresh if you can – the sauce needs it to cut through the richness of tahini and yogurt.
How to Make Tahini Yogurt Sauce
It’s really as simple as adding the yogurt, tahini, lemon juice, salt, and garlic into a small bowl (I like grating the garlic cloves straight into the bowl to reduce dishes!) and mixing vigorously. I find that using a fork is the best way to do this because it acts as a mini whisk and helps to break down the tahini into the sauce.
Once it’s mixed into a creamy, cohesive sauce, it’s ready to use! To store, transfer to a sealable container and keep in the fridge for 1 week. It’ll firm up a little in the fridge, which I personally like, but give it a good stir and add a tiny bit of water if you’d like it a bit looser.
Tahini Yogurt Sauce FAQs
This is such a versatile sauce! I love it with juicy lamb koftas, as a dipping sauce for two-ingredient dough garlic flatbreads or crunchy baked pita chips, drizzled over creamy oil-free hummus, as a quick no-cook pasta sauce or tossed through salad or slaw.
The sauce keeps well in the fridge in a covered container for 1 week. Just give it a good stir when you want to use it.
You can use any plain, unsweetened yogurt in this recipe, but the consistency will be different depending on what you use. I like my sauce thick rather than runny, so I prefer to use a thick, Greek or Greek-style yogurt. If you use plain yogurt, it’s likely to be a lot runnier, but if you prefer that, go for it!
Like this Recipe? Here are More Easy Sauces to Try
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Tahini Yogurt Sauce (5 Minutes)
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
Five minutes, five ingredients, one SUPER delicious tahini yogurt sauce. This sauce is seriously addictive and versatile – drizzle it over juicy lamb koftas or harissa honey grilled chicken, use as a dipping sauce with flatbreads, toss through salads….the possibilities are endless. Plus, you don’t need any fancy equipment – it’s as easy as mixing everything in a bowl and serving.
Ingredients
- 1/2 cup plain or Greek unsweetened yogurt
- 2 tablespoons tahini paste
- 1 tablespoon fresh lemon juice
- 2 garlic cloves
- 1/2 teaspoon salt
Instructions
- Combine the sauce ingredients. Add the ½ cup of yogurt, 2 tablespoons of tahini, 1 tablespoon of lemon juice, and ½ teaspoon of salt into a small bowl. Using a small grater (like a microplane) or a garlic press, grate or mince the garlic directly into the bowl.
- Mix the sauce. Mix the ingredients vigorously with a fork until a cohesive and creamy sauce forms.
- Use the sauce. The sauce is now ready to use, or you can store it in a sealed container in the fridge.
Notes
The sauce will keep in the fridge for 1 week in a sealed container.
I prefer a thick sauce so love using Greek or Greek style yogurt in this recipe – plain yogurt will give you a runnier result but if that’s what you like, go for it!
- Prep Time: 5
- Category: sauces
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 30g
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