5 minutes, 5 ingredients, one SUPER delicious tahini yogurt sauce. This sauce is seriously addictive and versatile – drizzle it over lamb or chicken skewers, use it as a dipping sauce with 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 favourite 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 really 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.
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 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. Ooooh yes. 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 it
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.
Got a question?
This is such a versatile sauce! I love it with lamb koftas, as a dipping sauce for soft flatbreads or pita chips, drizzled over hummus, as a quick no-cook pasta sauce or tossed through salad or slaw. It’s addictive for sure.
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 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!
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If you make this recipe let me know in the comments below! I love hearing how you get on with my creations.Print