Tahini Sauce Recipe (Tahina) for Falafel, Shawarma and Fish
Last updated: 27 September 2026.
Tahini sauce, called tahina in much of the Arab world, is a smooth, nutty, lemony sauce made from sesame paste. It appears on AlBaik’s menu as Tahina Sauce and is the classic partner for falafel, shawarma and fried fish across the Middle East. It takes five minutes to make and needs no cooking. The only trick is adding water slowly, because tahini behaves strangely at first.
| Prep | Cook | Serves | Difficulty |
|---|---|---|---|
| 5 min | 0 min | About 1 cup | Easy |
Note: this is our own home-style recipe inspired by the restaurant favourite. It is not an official brand recipe.
Tahini paste vs tahini sauce
Tahini is a thick paste of ground sesame seeds, like peanut butter. Tahini sauce is tahini thinned with lemon juice, water and garlic into a pourable, creamy sauce. Hummus uses tahini paste as an ingredient; tahini sauce is served on its own as a dressing or dip.
Ingredients
- 1/2 cup tahini (sesame paste), well stirred
- 1 small garlic clove, finely grated
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp ground cumin (optional)
- 5 to 8 tbsp cold water
- Optional: 1 tbsp chopped parsley or coriander
Method
- Put the tahini, garlic, lemon juice, salt and cumin in a bowl.
- Stir. The mixture will seize up and look thick and lumpy. This is normal.
- Add cold water one tablespoon at a time, whisking well after each addition.
- After a few spoons, the sauce will suddenly turn smooth, pale and creamy.
- Keep adding water until it is as thick or thin as you like: thicker for dipping, thinner for drizzling.
- Taste and adjust salt and lemon. Stir in herbs if using.
Why this recipe works
- Lemon juice makes tahini seize at first, then water loosens it into a smooth emulsion.
- Adding water slowly gives you control over thickness.
- Grated garlic spreads evenly without chunks.
Tips for the best result
- Stir the tahini jar thoroughly before measuring; oil separates on top.
- Use cold water for a lighter, paler sauce.
- If the sauce tastes bitter, add a pinch of sugar or a little more lemon.
- A small whisk works better than a spoon.
Variations
- Green tahini: blend with a big handful of parsley and coriander.
- Spicy tahini: add chilli flakes or a spoon of chilli sauce.
- Yoghurt tahini: mix with 2 tbsp yoghurt for a milder, creamier sauce.
- Tarator (for fish): make it thinner and extra lemony.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Sauce is thick and lumpy | Not enough water yet | Keep whisking in water; it will smooth out |
| Too runny | Too much water | Stir in more tahini |
| Bitter | Old tahini or too much garlic | Use fresh tahini and less garlic |
Storage and reheating
Keep in a closed jar in the fridge for up to 5 days. It thickens when cold; stir in a little water before serving.
What to serve it with
Falafel, shawarma, fried or grilled fish, roasted vegetables and salads.
Making tahini paste at home
- Toast 1 cup white sesame seeds (til) in a dry pan over low heat for 3 to 5 minutes, stirring, until lightly golden. Don’t let them darken.
- Cool completely.
- Blend in a food processor for 2 to 3 minutes until crumbly.
- Add 2 to 4 tbsp neutral oil slowly and keep blending until smooth.
- Store in a jar in the fridge for up to a month.
What to pair it with
| Dish | How to use tahini sauce |
|---|---|
| Falafel | Drizzle inside the wrap or serve as a dip |
| Chicken shawarma | Use with or instead of garlic sauce |
| Fried fish | Serve thinner and extra lemony |
| Roasted cauliflower or aubergine | Drizzle over the top |
| Salads | Thin into a dressing |
| Grilled meat | Serve on the side |
Nutrition
Sesame seeds provide healthy fats, some protein, calcium and minerals. Tahini sauce is calorie-dense because of its fat content, so a couple of tablespoons per serving is plenty. It is naturally vegan and gluten-free.
Allergy warning
Sesame is a common allergen. Always label tahini sauce clearly when serving guests, especially at parties.
Why it curdles, explained
When lemon juice first meets tahini, it thickens the sesame paste dramatically, which makes people think they have ruined it. As you add water, the fat and liquid form a smooth emulsion. So if your tahini sauce suddenly looks like a thick lump, don’t throw it away; keep whisking in water and it will turn silky.
Choosing tahini in the shop
- Look for a short ingredient list: ideally just sesame seeds, sometimes with a little oil and salt.
- Lighter-coloured tahini made from hulled seeds is milder; darker tahini made from whole or heavily roasted seeds is more bitter.
- Check the date; old tahini tastes stale and bitter.
- Once opened, keep the jar in the fridge and stir well before each use.
Ways to use leftover tahini sauce
- Thin it with more lemon and water for a salad dressing.
- Stir into cooked chickpeas with cumin for a quick salad.
- Spread on toast and top with a drizzle of honey.
- Mix with yoghurt as a dip for vegetables.
- Drizzle over rice bowls with grilled chicken.
Tahini sauce for Iftar
Tahini sauce is a great make-ahead sauce for Ramadan. Prepare it in the afternoon, keep it chilled, and serve it with falafel, pakoras or fried fish at Iftar. Its lemony freshness balances the fried food on the table.
Quick ratio to remember
A simple rule: one part tahini, a third part lemon juice, and water as needed. Scale it up or down easily.
Double it for a party and keep a jar in the fridge for the week.
Frequently asked questions
Is tahina the same as tahini?
Tahina is what the sauce is called in much of the Arab world; tahini usually refers to the paste. The words are often used for both.
Why does my tahini sauce seize?
That is normal when lemon is added. Keep whisking in water.
Can I make it without garlic?
Yes, it is still delicious with just tahini, lemon, salt and water.
Is tahini sauce healthy?
It contains healthy fats and minerals, but is calorie-dense, so use moderate portions.