Tahini yogurt sauce is a delectable condiment to use as a dip, dressing or marinade. Make this easy Mediterranean recipe in only 5 minutes!
Simple condiments like this one are what I like to call back pocket recipes. They require minimal ingredients and are easy enough to make that you can memorize the recipe after making it a couple of times.
Even better, tahini yogurt sauce serves multiple purposes! It tastes delicious with chickpea patties, or for a creamy salad dressing. I even use it as a quick marinade for chicken recipes.
Unlike tzatziki sauce, which can sometimes be too tangy and sweet, this condiment has a mild, underlying nutty flavor from the tahini. It’s quite savory, very much like my mutubal (charred eggplant dip) is.
Ingredients for Tahini Yogurt Sauce
As I mentioned above, the ingredients for this recipe are basic Mediterranean staples.
- Yogurt- This can be any type of plain flavored dairy or non-dairy yogurt. Using Greek yogurt gives the sauce a much thicker consistency, making it the perfect falafel dipping sauce!
- Tahini paste- Although you can certainly make your own sesame seed paste, I prefer to use the Soom brand. Excellent flavor and quality!
- Lemon- You’ll need the zest and some of the juice, so be sure to choose lemons that feel heavy for their size. This means that they have plenty of juice inside! Also, be sure to avoid any that have blemishes or dark spots on the peel.
- Fresh mint- Depending on where you live, it may be difficult to find fresh mint. During the winter months, I usually resort to buying fresh herbs packaged in plastic containers. You can find them in the produce section of most larger grocery stores.
To extend the shelf life of fresh herbs, remove them from plastic containers as soon as possible after you get home from the store. Wrap the herbs in a damp paper towel and store them inside of a plastic bag in the crisper drawer of your fridge.
How to make this recipe
This recipe is beyond easy to make, folks. It’s just a matter of zesting and juicing the lemon and finely chopping the mint. Then, whisk them together in a bowl with the other ingredients.
Changing the consistency
If you want your tahini yogurt sauce a bit thinner, you can add a little more water. If you thin it out too much, thicken it up by stirring in a little more tahini or some good quality Greek yogurt.
- Cover and refrigerate your yogurt sauce for at least 30 minutes before serving. This allows the flavors to combine, and honestly, it tastes better when it’s chilled anyway.
- Store refrigerated in a covered container, and use within a week.
Other uses for tahini yogurt sauce
Aside from the standard falafel dipping sauce, I like to use it as a flavorful dressing for fresh greens, couscous, or barley salad.
You can also serve it over steamed vegetables, or use it as a condiment for sandwiches.
One of my favorite ways is to serve it with grilled lamb or beef koobideh kabobs.
It's great with poultry and fish too!
Tahini Yogurt Sauce
- ½ cup plain Greek yogurt
- 1 lemon (½ grated lemon zest plus 2 tablespoons juice)
- 2 tablespoon mint leaves minced
- 1 tablespoon tahini
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Zest half of the lemon and then juice it. You need 2 tablespoons of lemon juice.
- In a bowl whisk together the yogurt, lemon zest and juice, mint, tahini, water, salt and pepper.
- Cover and refrigerate at least 30 minutes before serving. Serve over steamed vegetables, as a dipping sauce or over grilled meats.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.