Behold: THE tahini sauce.
The one I unabashedly drizzle, slather, dunk, smear, and/or spread onto just about everything that I eat.
The one that takes just 5 minutes and a handful of pantry ingredients to throw together.
Like, it’s becoming a problem, because I don’t even want to eat vegetables if this sauce isn’t invited to the party. Which, unless there’s an international tahini shortage happening anytime soon, it always is.
Unlike most tahini sauces, which are more or less just tahini, lemon, and salt, this one goes BOLD in the flavor department, while still being a cinch to throw together.
Come, let me show you.
To make this tahini sauce, you’ll need:
TAHINI. well duh.
APPLE CIDER VINEGAR. for a lil tang.
SOY SAUCE. yup, ya heard. this isn’t particularly asian/soy-inspired in the flavor department, but the soy sauce brings so much depth of flavor and umami goodness that it’s absolutely essential here.
MAPLE SYRUP. to balance out the bitter notes of tahini.
OLIVE OIL. legit just a tablespoon, to make it extra luscious and silky smooth.
GARLIC POWDER. like, lots of it.
SALT & PEPPER. because, flavor. but not too much salt because soy is already taking care of us in the sodium department.
CHILI FLAKES. if you know what’s good for you.
aaaaand WATER. to thin this out into the dip/dressing/spread/sauce consistency of your dreams.
Stir it all together, pour it into a jar, pop it in the fridge, and consider yourself prepared for the week ahead. Like it thinner, to drizzle over a salad or noodle bowl? Whisk in some more water. Like it super spicy? Add a few dashes of hot sauce or go crazy with the chili flakes. Want to be able to dunk into it with veggies like hummus? Keep the water to a minimum and store in the fridge for a few hours before using (it thickens considerably when refrigerated!).
This sauce can do it all: become a mayo-free dressing for cole slaw, a veggie dip for afternoon snackage, a sauce for drizzling over noodles or grain bowls, a fun spread inside a sandwich or wrap, and a flavor-booster for just about every savory food you might be interested in eating.
Seriously, I can’t get enough.
Need more sauces in your life? Lets get saucy: TAHINI SPECIAL SAUCE / 7 MINUTE CREAMY ROASTED RED PEPPER SAUCE / SPICY PEANUT DIPPING SAUCE / 4 INGREDIENT CHOCOLATE SAUCE / DATE-SWEETENED BBQ SAUCE / CREAMY AVOCADO GREEN GODDESS SAUCE
If you make this tahini sauce, be sure to let me know what you think! Leave a comment below, or take a picture of your sauce in action and share it with me on Instagram so I can see!
5 MINUTE TAHINI SAUCE
Time: 5 minutes
Yields: approx. 1 cup
Ingredients:
- 1/2 cup tahini
- 2 Tablespoons soy sauce (I love Bragg’s Liquid Aminos)
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon maple syrup
- 1 teaspoon garlic powder
- 1/4 teaspoon each chili flakes, black pepper, and sea salt (+ more, to taste)
- 2-4 Tablespoons water
Instructions:
- Place everything EXCEPT WATER into a small bowl and stir to combine.
- Add 2 tablespoons of water and stir well (this may take a few seconds of stirring to get smooth). If the sauce is at your desired consistency, stop here. If not, add remaining 1-2 Tablespoons of water until thin enough for your liking.
- Taste and add more salt, pepper, or chili flakes, as needed.
- Use immediately or store in a sealed container in the fridge (where it will thicken considerably) for up to 1 week. Once cold, feel free to thin with more water before using to make drizzle-able again.