Description
This Tahini Yogurt Sauce recipe is rich, creamy, and tangy—perfect for falafel, shawarma, cauliflower, or simply served as a dressing or dip. Vegan-adaptable.
Ingredients
Units
- 3/4 cup plain yogurt or plain milk kefir- or vegan yogurt.
- 1/4 cup tahini paste (stirred)
- 1– 2 cloves garlic, finely minced (or sub 1/2 teaspoon granulated garlic)
- 1/4– 1/2 teaspoon salt, more to taste
- 1/4 teaspoon pepper, more to taste
- Optional: 1 teaspoon lemon juice
- Optional: 1 teaspoon olive oil (if using fat-free yogurt)
Instructions
- Place yogurt, tahini paste, garlic, salt, and pepper in a medium bowl and whisk until it is completely smooth.
- Taste, add lemon juice if you want it tangier. ( some yogurts are tangier than others).
- Adjust salt and pepper to your liking.
- TIP: If using fat-free yogurt, a teaspoon of olive oil will add richness or add more tahini paste.
- Refrigerate until serving.
- Optional: Garnish with fresh herbs (parsley, dill, cilantro, or chives) and sprinkle with Aleppo chili flakes or Urfa biber.
Notes
Tahini yogurt sauce will stay in the refrigerator for up to 4 days ( or longer if using granulated garlic) in an airtight container and can be made ahead.
Use this tahini yogurt sauce for falafel, chicken shawarma, lamb, cauliflower, and roasted vegetables.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 76
- Sugar: 1.1 g
- Sodium: 159.6 mg
- Fat: 5.9 g
- Saturated Fat: 1.3 g
- Carbohydrates: 2.9 g
- Fiber: 0.4 g
- Protein: 3.7 g
- Cholesterol: 3.5 mg