Mediterranean-inspired
Lemon Tahini Yogurt Sauce
A creamy lemon tahini yogurt sauce for bowls, roasted vegetables, wraps, and grilled chicken, made in one bowl.
This is the sauce I want in the refrigerator when dinner is a grain bowl, sheet-pan vegetables, or leftover chicken.
Tahini gives it depth, yogurt makes it creamy, and lemon keeps it bright enough to use all week.
Tahini can seize when it meets lemon juice.
Whisking in cold water a tablespoon at a time smooths it out and turns the sauce glossy instead of pasty.
Keep the texture slightly loose if you plan to drizzle it over bowls.
Leave it thicker if you want it as a dip for cucumbers, pita, or roasted broccoli.
For another recipe in this seed collection, try Crispy Parmesan Roasted Broccoli or Maple Dijon Roasted Carrots with Chickpeas.
Directions
- Whisk yogurt, tahini, lemon juice, olive oil, garlic, honey, salt, and pepper in a bowl.
- Add cold water 1 tablespoon at a time, whisking until the sauce turns smooth and glossy.
- Taste and adjust with more lemon, salt, or honey.
- For a drizzle sauce, add more cold water until it falls easily from a spoon.
- For a dip, leave the sauce thicker.
- Refrigerate for at least 10 minutes before serving if time allows.
Nutrition
Nutrition Information
Estimated per 2-tablespoon serving: 80 calories, 3 g protein, 4 g carbohydrates, 6 g fat.
Variations
Recipe Variations
- Add chopped dill or parsley.
- Use maple syrup instead of honey.
- Stir in a pinch of cumin for a warmer flavor.
Notes
- Different tahini brands vary in thickness, so add water slowly.
- The sauce keeps for 5 days in a sealed container.
- If it thickens in the refrigerator, whisk in a splash of cold water.
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