This tahini yogurt sauce is a game changer. I use it as a base for so many dishes and it’s great to elevate vegetables as a base. It’s creamy, rich, and ultra-versatile and it takes just minutes to prepare. Inspired by Middle Eastern flavors, this sauce comes together with just a few pantry staples. Whether you’re using it as a base for roasted vegetables or drizzling over falafels, it’s the secret to elevating everyday meals!
This yogurt tahini sauce is the kind of recipe you’ll return to again and again. It’s refreshing yet rich, thanks to the creamy base of yogurt and tahini. Lemon juice adds brightness, while salt and pepper round it out with simple seasoning. A splash of oil smooths the consistency and gives it a luscious texture. It’s quick to make and endlessly adaptable – thin it for a dressing, use it for a dip or a base.
I mainly use it as a base for roasted vegetables like cauliflower, carrots and pumpkin. I spread it on a plate and top it with them. I also use it as a drizzle. I use it in my Roasted Jerusalem Artichokes With Tahini Yogurt and Roasted Pumpkin And Chickpeas With Tahini Yogurt.
What You’ll Need (Exact Measurements In Recipe Card Below)
Tahini – Go for a good-quality, runny tahini made from 100% sesame seeds. The flavor should be nutty, not bitter. The ones you find at middle eastern grocers are the best. Brands like Al Arz Tahini, Al Kanater and Har Bracha are great.
Yogurt – Greek yogurt gives more thick results, but regular plain yogurt also works well. I go for a vegan yogurt and use a soy-based one.
Lemon juice – Freshly squeezed is best. This brightens the sauce and balances the richness of tahini.
Olive oil – It helps create a smoother, creamier consistency.
Step-by-Step Instructions
Start with the base: In a medium bowl, combine tahini and lemon juice and salt and pepper. Stir gently with a spoon or whisk until it’s well-blended and creamy. The mixture might seize or thicken at first – don’t worry, this is normal.
Add yogurt: Add in the yogurt a tablespoons at a time and stir it well until there are no lumps and the sauce is silky and pourable. If it’s too thick (depending on what you want to use it for) add a teaspoon of cold water at a time until you reach your desired consistency.
Taste and adjust: This is key! Add more lemon for brightness, tahini for nuttiness, or yogurt for tang. Balance is everything.
Why You’ll Love This Recipe
This tahini yogurt sauce is more than just a condiment – it’s a flavor amplifier. Its creamy, nutty profile adds instant complexity to even the simplest dishes. Use it to:
Dress grain bowls or salads (especially ones with legumes or roasted veggies)
Dip crudités or warm pita
Drizzle over roasted cauliflower or carrots or use as a base
Use as a base in wraps or pita for shawarma style dishes
Storage Instructions
Your tahini yogurt sauce will keep well in the fridge for up to 5 days in an airtight container. Over time, it might thicken or separate slightly – just stir it or add a small splash of water or lemon juice to loosen it up before using again. It’s not ideal for freezing, as the texture changes, but since it’s so quick to make, fresh is best.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Easy Tahini Yogurt Sauce Recipe (Ready in 5 Minutes)
Ingredients
- 6 tbsp plain yogurt of choice I used unsweetened soy yogurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- salt and pepper to taste
- 2 tsp olive oil
Instructions
- Start with the base: In a medium bowl, combine tahini and lemon juice and salt and pepper. Stir gently with a spoon or whisk until it’s well-blended and creamy. The mixture might seize or thicken at first – don’t worry, this is normal.2 tbsp tahini, 2 tbsp lemon juice, salt and pepper to taste
- Add yogurt: Add in the yogurt a tablespoons at a time and stir it well until there are no lumps and the sauce is silky and pourable. Stir in the olive oil. If it's too thick (depending on what you want to use it for) add a teaspoon of cold water at a time until you reach your desired consistency.6 tbsp plain yogurt of choice, 2 tsp olive oil
- Taste and adjust: Add more lemon for brightness, tahini for nuttiness, or yogurt for tang. Balance is everything.
