Step 1

In a blender add the garlic, lemon juice, olive oil and salt. Pulse until the garlic becomes a paste. Scrape down the sides of the blender.

Step 2

Add the yogurt and blend until well incorporated. Slowly add the tahini while the blender is at a slow speed. Once the tahini is added blend for an additional twenty seconds.

Step 3

Pour the tahini sauce into a bowl, cover and refrigerate. Serve chilled. 


1/4 Cup Tahini Paste

(Sesame Seed Paste)

1 1/2 Cups of Whole Milk Yogurt

Juice of 1/2 a Lemon

1 tbsp. Olive Oil

1 Garlic Clove

1 tsp. Sea Salt





Tips and Tricks

Tip #1

Let the tahini (sesame paste) come to room temperature before using to make measuring and pouring easier.

Tip #2

Mix the tahini paste before pouring out of its container. The tahini will separate causing the bottom to become extremely thick and a layer of oil will gather at the top.

Tip #3

If the sauce is too thick thin it out with a couple tablespoons of cold water.